3/4 cup Organic Evaporated Cane Juice 2 sticks Organic Vegan Butter (8 oz or 1 cup) 1 1/2 cups Organic Sorghum Flour 3/4 cup Organic Brown Rice Flour 3/4 cup White Rice Flour 1/4 tsp Sea salt 1/2 tsp Xanthan Gum 1/2 tsp Baking Soda 2 TBL Maple Syrup 1.5 tsp Good quality Madagascar Vanilla In a stand mixer bowl, with a mixing paddle, cream together Vegan butter and sugar until light and fluffy. Sift together dry ingredients and add to whipped butter mixture. Combine on medium speed until just blended. Add Vanilla and Maple syrup, mix until a ball of dough is created. Wrap dough in plastic or waxed paper. Refrigerate at least 30 minutes. Preheat oven to 350 degrees Pull dough from fridge and let sit at room temp for about 10 min. Roll out in small batches to a 1/4" thickness and cut shapes with a cookie cutter. Place cookies on a parchment lined baking sheet. Bake for 15 minutes at 350. Cookies will become lightly browned on the edges. Allow to cool completely before decorating with melted white chocolate, or vegan Royal icing. Bake these at home and decorate with a vanilla glaze or royal icing. At Karma Baker we dip them in white chocolate! To order those, shop here. For more Blogs by Celine go here |