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| Sweets | |
 On a quest to find the perfect cookie as a basis for a cookie crumb pie crust, I developed this recipe. What's awesome about this recipe is its versatility. Bake about 10 minutes and they taste like thin brownies; Bake 12-14 minutes and they firm up to be crisp crackers (similar to graham cracker texture)...Enjoy either way!
Sift Together Dry Ingredients 1 cup GF all-purpose flour Beat Together Ingredients 1⁄4 cup GFCF butter (Earth Balance) Preheat oven to 400°. Line cookie sheet with silpat or parchment. Sift dry ingredients together and set aside. Measure wet ingredients (all except milk) into food processor. Pulse several times, until butter is finely chopped. Blend in sifted dry ingredients and pulse until mixture is crumbly, and holds a form when pinched. Add 1 or 2 teaspoons of milk, if needed. Form dough into ball and place on prepared cookie sheet. Place wax paper on top and roll to 1⁄4-inch thick. Using spatula, score dough into 2 x 3-inch rectangles. Using fork tines, pierce each rectangle several times. Bake in a preheated 400° oven for approximately 12 minutes, until cookies are slightly firm; do not over bake. Let sit on sheet for five minutes then gently break into individual cookies. Cool completely on rack before storing. Makes 2 dozen. Tip: When rolling out cracker dough...don't worry about being so neat...be sure to use silpat and it'll work like a charm...here's what the crackers look like right out of the oven and after being scored with a spatula. Recipe © 2010 Inga Smith. All Rights Reserved. |
Work in Progress ...
