Multigrain Maple Cookies
November 26, 2000 Robin R. - Editor
About
I tried these delicious maple-y cookies at a food club meeting I attended many years ago. The baker graciously shared her recipe with the entire group. Makes 12 – 16 cookies.
Ingredients
| Whole spelt flour | 1 cup | |
| Light spelt flour | 1 cup | |
| Brown rice flour | 1 cup | |
| Alum-free GF baking powder | 1 tsp | |
| Sea salt | 1/2 tsp | |
| Canola oil | 1/2 cup | |
| Pure maple syrup | 2/3 cup | |
| Vanilla | 2 tsp |
Ingredient Variations
Instead of one cup brown rice flour you can try 1/2 cup each brown rice and millet flours; OR 1/2 cup brown rice flour with 2 tbs each amaranth and teff flours.
Directions
- Preheat oven to 350 F.
- In a medium bowl mix dry ingredients. In a smaller bowl, whisk together wet ingredients.
- Add wet ingredients to dry and stir to form dough. Add more light spelt flour as necessary to form a smooth dough.
- Transfer to a floured sheet of waxed paper.
- Place another sheet on top of the dough and roll out to about 1/2 inch thickness.
- Remove top layer of waxed paper. Cut into desired shapes with cookie cutters. Carefully remove cookies from bottom sheet of waxed paper and transfer to a baking sheet you have lightly oiled or lined with parchment.
- Pole holes in the surface with a fork and, if desired, sprinkle dehydrated cane juice or organic sugar crystals over the top.
- Bake until the edges and bottoms are barely golden, 15 to 20 minutes. Cookies harden somewhat as they cool.
Baking Variation
Dough may also be baked in a shortbread mold.
- Prick the pastry with a fork.
- If mold is not scored, cut the dough into 12 or 16 squares or wedges.
- Bake until edges are golden, about 30 minutes.
- Allow to cool for at least 1/2 hour before unmolding.
- Place a serving plate or small cutting board on top of shortbread mold and turn both over to effortlessly release shortbread.
ML Harris photo / Shutterstock.com
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