glutenfreie ButterkekseDecorated Sugar Cookies with the Daring Bakers [gluten-free]

Update: Für das deutsche Rezept nach unten scrollen!

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

For this months challenge everybody should choose a theme. I chose simply „autumn“, because it’s everywhere present for me and I’m totally enjoying it. So I cut out some different shaped leaves with the cookie cutters and decorated them with green, orange and yellow royal icing.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Since the only time in the year when I bake sugar cookies is normally before Christmas, I wasn’t so eager on the cookies. So I chose to make them gluten-free, just to give it an extra twist and to try a new flavour. Also I didn’t want to try a different sugar cookie recipe than mine, since I believe mine is the best ;). But before Christmas there is just not the right time to reveal it. I used a sugar cookie recipe from Shauna and it worked out very well. Besides it tastes really good.

The icing was interesting, since I’ve never did it before. It worked well, too. But I’m not a fan of artificial colouring and to decorate cookies like this.It just does not look natural to me. Additionally the cookies just taste great on them selves. The sweet icing is not necessary for me. But it was a good experience.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Vor einem Jahr: Triple Mousse

glutenfreie Butterkekse

 nach einem Rezept von the gluten-free girl

ergibt: 2 Backbleche Plätzchen

Zutaten:

  • 100 g Reismehl
  • 50 g Kartoffelmehl/-stärke
  • 30 g Tapiocamehl/ -stärke
  • 1/2 TL Backpulver
  • 1 1/4 TL Xanthan
  • 1 Prise Salz
  • 100 g Zucker
  • 110 Butter
  • 1 Eigelb

Mehle, Backpulver, Salz und Xanthan mischen.

Butter und Zucker cremig rühren, dann das Eigelb und den Vanilleextrakt unterrühren, bis alles gleichmäßig vermischt ist. Die restlichen Zutaten zugeben und unterrühren.

Den Teig in Folie wickeln und mindestens 1 Stunde kalt stellen.

Den Ofen auf 180° C vorheizen. Backbleche mit Backpapier belegen.

Den Teig ausrollen und Formen ausstechen. Auf die Bleche legen und 12-15 Minuten backen bis sie goldgelb sind.

Glasur

  • 150 g Puderzucker
  • 1 kleines Eiweiß
  • 2 TL Zitronensaft
  • Lebensmittelfarbe (optional)

Das Eiweiß mit dem Zitronensaft verschlagen. Den Zucker zugeben und verrühren, bis eine glatte Glasur entstanden ist. Nach Belieben mit Lebensmittelfarbe färben.

Die Kekse damit dekorieren.

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

For this months challenge everybody should choose a theme. I chose simply „autumn“, because it’s everywhere present for me and I’m totally enjoying it. So I cut out some different shaped leaves with the cookie cutters and decorated them with green, orange and yellow royal icing.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

Since the only time in the year when I bake sugar cookies is normally before Christmas, I wasn’t so eager on the cookies. So I chose to make them gluten-free, just to give it an extra twist and to try a new flavour. Also I didn’t want to try a different sugar cookie recipe than mine, since I believe mine is the best ;). But before Christmas there is just not the right time to reveal it. I used a sugar cookie recipe from Shauna and it worked out very well. Besides it tastes really good.

 

The icing was interesting, since I’ve never did it before. It worked well, too. But I’m not a fan of artificial colouring and to decorate cookies like this.It just does not look natural to me. Additionally the cookies just taste great on them selves. The sweet icing is not necessary for me. But it was a good experience.

Decorated Sugar Cookies with the Daring Bakers [gluten-free]

One year ago: Triple Mousse

gluten-free Sugar Cookies

adapted from the gluten-free girl

yields: two baking sheets full

Ingredients:

  • 100 g rice flour
  • 50 g potato starch/flour
  • 30 g tapioca flour/starch
  • 1/2 tsp baking powder
  • 1 1/4 tsp xanthan
  • pinch of salt
  • 100 g sugar
  • 110 g butter
  • 1 egg yolk

Mix the flours, baking powder, salt and xanthan in a small bowl.

Cream the shortening, butter and sugar. Add the egg yolk and vanilla and beat until combined. Add the dry ingredients and combine.

Chill the dough in the fridge for at least an hour.

Preheat the oven to 180° C. Line your baking sheets with parchment paper.

Roll out the dough and cut with cookie cutters. Transfer them to the baking sheets and bake them for about 12-15 minutes, until golden brown.

Royal Icing

  • 150 g powdered sugar
  • 1 small egg white
  • 2 tsp lemon juice
  • food colouring (optional)

Beat egg whites with lemon juice until combined. Add the sugar to the egg whites. Beat on low until combined and smooth.

If desired mix in the colouring. Decorate the cookies.

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8 Gedanken zu „glutenfreie ButterkekseDecorated Sugar Cookies with the Daring Bakers [gluten-free]“

  4. YOur cookies are lovely. I would love to bake gluten-free too but cannot find things like p0tato starch, tapioca flour and xanthan gum here.
    Oh and the autmn cookie cutters too. 🙂

    Antworten

  5. Hi, regarding your question about my cookies, I decorated them by directly piping royal icing on the surface without a template. That is the reason if you notice carefully the flowers are not the same size one to another.

    I will decorate some more since it is so much fun. I know you would too, wouldn't you?

    Sawadee from bangkok,
    Kris

    Antworten

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