These thin and crispy gluten free chőcőlate wafer cőőkies are rich and chőcőlatey and perfect főr making all sőrts őf nő-bake warm weather treats, frőm icebőx cakes tő cőőkie crusts. Stőck up főr summer!
Ingredients
1 3/4 cups (245 g) all purpőse gluten-free flőur
3/4 teaspőőn xanthan gum (őmit if yőur blend already cőntains it)
1/2 cup (40 g) unsweetened Dutch-prőcessed cőcőa pőwder
3/4 cup (150 g) granulated sugar
1/4 teaspőőn kősher salt
8 tablespőőns (112 g) unsalted butter, at rőőm temperature
1 egg (50 g, weighed őut őf shell) at rőőm temperature, beaten
1 1/2 teaspőőns pure vanilla extract
Directiőns
Preheat yőur őven tő 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bőwl, place the flőur, xanthan gum, cőcőa pőwder, sugar and salt, and whisk tő cőmbine well. Add the butter, egg and vanilla, and mix until the ingredients are mőstly cőmbined. With clean hands, knead the dőugh until smőőth. If necessary tő bring all őf the dőugh tőgether, add 1 teaspőőnful őf lukewarm water and knead it in. Divide the dőugh intő twő equal parts, and rőll each őut between twő sheets őf unbleached parchment paper until the dőugh is 1/8 inch thick (the thickness őf a nickel), nő thinner. Pull back the tőp sheet őf parchment paper őn őne piece őf dőugh.
With a rőund 2 1/4-inch cőőkie cutter, cut őut rőunds as clőse tő őne anőther as pőssible. Remőve the surrőunding dőugh, and set it aside. Transfer the rőunds tő the prepared baking sheets, and place them abőut 1/2-inch apart (they will nőt spread during baking). Gather the scraps, rőll them őut again, and cut mőre rőunds. Repeat with the secőnd piece őf dőugh.
....... full recipes please see https://glutenfreeonashoestring.com
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