Allergy Friendly Biscochitos


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Dietary: Dairy-Free, Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegan, Vegetarian, Whole Grain

Enjoy the spice of this cookie without the worry of allergies! Pick up a bag of Hodgson Mill All Purpose Baking Flour and add some flavor to your allergy-free baking!

Prep: 15 min
Total Time: 1 h 15 min
Yield: 24 cookies



Ingredients

  • 3 cups Hodgson Mill Gluten Free All Purpose Baking Flour, additional 1 cup may be needed
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 lb. vegan shortening, (I used Earth Balance Butter)
  • 3/4 cup granulated sugar
  • 1 tsp. ground anise seed
  • 1 Flax Chia Egg
  • 1/4 cup brandy, may substitute orange juice
  • 1/8 cup granulated sugar, for topping
  • 1/2 Tbsp. ground cinnamon, for topping

Directions

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper. In a medium sized bowl, mix together Hodgson Mill Gluten Free Baking Flour, baking powder, and salt. Set aside.
  • In another bowl, mix together melted shortening and 3/4 cup granulated sugar. Mix in the ground anise seed and the Flax Chia Egg to the wet mixture.
  • Add the dry ingredients mixture and brandy to wet ingredients and combine well. If the cookie dough is not firm enough, add in additional flour 1/4 cup at a time until the dough is firm enough for rolling. Dough will all firm a little in the refrigerator, so use sparingly!
  • Refrigerate cookie dough for at least 30 minutes.Roll out cookie dough on a well floured surface and cut with cookie cutters. Place on a prepared baking sheet.
  • Sprinkle cookies with cinnamon and granulated sugar mixture. Bake cookies in preheated oven for 8-10 minutes, checking often.
  • Allow to cool on a baking rack and enjoy!