Biscochitos: Gluten-Free, Dairy/Casein-Free & Egg-Free
Biscochitos: Gluten-Free, Dairy/Casein-Free & Egg-Free could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This hor d'oeuvre has 114 calories, 1g of protein, and 7g of fat per serving. For 17 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 48. From preparation to the plate, this recipe takes about 45 minutes. 81 person have made this recipe and would make it again. Head to the store and pick up shortening, sugar, brandy, and a few other things to make it today. It is brought to you by Adventures of a Gluten Free Mom. With a spoonacular score of 2%, this dish is very bad (but still fixable). Similar recipes include Everything-Free Cookies (dairy-free, gluten-free, egg-free, nut-free, & sugar-free), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free).
Servings: 48
Ingredients:
2 teaspoons Anise Seeds
2 teaspoons Baking Powder
3 tablespoons Brandy (or Apple Juice)
Egg Replacer (see recipe below), or 2 Eggs
4 cups Gluten Free All-Purpose Flour (I use and recommend Better Batter)
2 teaspoons ground Cinnamon
2 tablespoons Oil
½ teaspoon Salt
1 ½ cups Shortening (or Lard), chilled
1 cup plus 3 tablespoons Sugar, divided
4 tablespoons Water
Equipment:
bowl
oven
baking sheet
Cooking instruction summary:
Preheat oven to 350°F. Beat shortening (or lard) and 1 cup sugar in a bowl until fluffy. Add egg replacer (or 2 eggs) and anise seeds, and beat until very light and fluffy. In a separate bowl, sift together flour, baking powder and salt. Add to creamed mixture along with the brandy (or apple juice). Mix thoroughly to make a stiff dough. Refrigerate dough until well chilled.Roll out dough between waxed paper to just under ½ inch thickness. Cut with flour dusted cutters of desired shape(s). Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.
Step by step:
1. Preheat oven to 350°F. Beat shortening (or lard) and 1 cup sugar in a bowl until fluffy.
2. Add egg replacer (or 2 eggs) and anise seeds, and beat until very light and fluffy. In a separate bowl, sift together flour, baking powder and salt.
3. Add to creamed mixture along with the brandy (or apple juice).
4. Mix thoroughly to make a stiff dough. Refrigerate dough until well chilled.
5. Roll out dough between waxed paper to just under ½ inch thickness.
6. Cut with flour dusted cutters of desired shape(s).
7. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side.
8. Place cookies on ungreased baking sheets.
9. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.
Nutrition Information:
covered percent of daily need
