While the brining is a great way to get layered flavors here. It’s not imperative. I made this just the other day with no fancy brine. I just rinsed the jackfruit after uncanny. And soaked it in freshwater (enough to cover) and 1 tablespoon of salt. It takes out the canned taste and citric acid if your brand has it yet in there. Let it sit an hour at least, up to overnight.
My grandma Lucy was the queen of sugar cookies. At Christmas she would make hundreds of thin crispy santas, bells and candy canes. I took for granted that each one was hand cut and ate them like crazy… but seriously what a job! hundreds! I dont know how she had the time. She had a job AND had 9 kids. Amazing. Her cookies were kinda like heaven.
And naturally, she used pure butter and glazed them with a sweet egg wash. The old fashioned way.
When we got our firsts requests for gluten free and vegan sugar cookies, my daughter was loving those soft cakey cookies from the grocery store. Yuck. But with that in mind, I created something similar at the bakery. We started out with a soft chewy sugar cookie. They were awesome, but I was missing my grandma’s thin crisps. So I tweaked the flour blend (gasp!) to take away the chewy and leave only crisp!
We LOVE them! They are not too sweet. You can easily just eat them as is, but we like to have fun and decorate them with our Vegan Royal Icing. THAT’s a cool recipe! Coming soon so stay tuned.
We usually use our Famous Karma Baker GF Flour to make donuts, but I was looking for something a little different. A nice hearty flavor that oats provide nicely. These turned out better than I hoped. We now have them everyday at the Karma Baker bakery.
Be sure to use Certified gluten free oats, if you are celiac. Also to make the buttermilk, it’s important to use a high protein milk. We use soy and get the best results. I’m afraid rice milk will not work well here. Nut milks are the next best choice.