Gluten free biscochitos? You bet! These traditional New Mexican cookies, delicately spiced with cinnamon and anise, are a true delight. And the best part? You don’t have to miss out on this melt-in-your-mouth experience just because you’re avoiding gluten. This recipe guides you through each step to achieve perfectly textured, incredibly flavorful gluten free biscochitos that will have everyone asking for more.
Understanding Gluten Free Baking
Before we dive into the recipe, let’s talk about what makes gluten free baking a little different. Gluten, a protein found in wheat, gives traditional baked goods their structure and chew. When removed, you’re left with a few challenges to overcome.
- Texture: Gluten free doughs tend to be more delicate and crumbly.
- Rise: Without gluten’s elasticity, achieving a good rise can be tricky.
- Moisture: Gluten free baked goods can dry out easily.
The key is to use the right blend of gluten free flours and starches to mimic gluten’s properties.
Ingredients for Success
Here’s what you’ll need to create the best gluten free biscochitos:
Dry Ingredients:
- 1 ½ cups gluten free all purpose flour blend
- ½ cup tapioca starch
- ¼ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground anise seed
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Step-by-Step Guide
Now, let’s get baking!
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Prepare Your Dough: In a large bowl, whisk together the gluten free flour blend, tapioca starch, almond flour, baking powder, salt, cinnamon, and anise seed. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the orange juice.
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Chill and Roll: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This will allow the dough to firm up and make it easier to roll out.
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Cut and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use your favorite cookie cutters to cut out desired shapes. Place the cookies onto the prepared baking sheets, leaving a little space between each one.
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The Finishing Touch: In a small bowl, combine the remaining sugar and cinnamon for the topping. Brush the tops of the cookies lightly with water and sprinkle generously with the cinnamon sugar mixture.
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Bake to Perfection: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown. Let the cookies cool completely on a wire rack before serving.
Tips for the Best Gluten Free Biscochitos:
- Don’t overmix the dough. Overmixing can lead to tough cookies. Mix the ingredients just until combined.
- Chill the dough thoroughly. Chilling the dough helps to prevent the cookies from spreading too much during baking.
- Watch your baking time. Gluten free cookies tend to bake faster than traditional cookies. Start checking for doneness a few minutes earlier than the recipe states.
FAQs About Gluten Free Biscochitos:
Can I use a different gluten free flour blend? Yes, you can use your preferred gluten free flour blend. Keep in mind that different blends may produce slightly different results.
Can I freeze gluten free biscochitos? Absolutely! These cookies freeze beautifully. Let them cool completely, then store in an airtight container in the freezer for up to 2 months.
Can I add other spices to the dough? Feel free to get creative with the spices! A pinch of nutmeg or cardamom would be delicious additions.
Enjoy these gluten free biscochitos with a warm cup of coffee or tea for a truly satisfying treat. Happy baking!
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