Gluten Free Raisin Cookies

FORMULA

Ingredients Bakers % Metric/g US/oz
Butter 45 450 15.87
Brown sugar 50 500 17.64
California golden raisin paste 20 200 7.05
Eggs 50 500 17.64
Vanilla 0.5 5 0.18
Cinnamon, ground 1 10 0.35
Corn flour (cornstarch) 30 300 10.58
Brown rice flour 30 300 10.58
Teff flour 10 100 3.53
Potato starch 30 300 10.58
Xanthan gum 2 20 0.70
Baking powder 1 10 0.35
Salt 1.5 15 0.53
California natural raisins 60 600 21.16
Totals 331.0 3310 116.74 

PROCEDURE

  1. In mixer bowl, cream butter, sugar and raisin paste together.
  2. Add eggs, 2 or 3 at a time, and beat well after each addition.
  3. Stir in  vanilla and cinnamon
  4. Sift flours, starch, xanthan gum, baking powder, and salt all together.
  5. With mixer on low, add dry ingredients, a little at a time, and mix until combined.
  6. Then, turn to medium speed, and mix another 2 minutes.
  7. Add raisins, mixing only until well incorporated.
  8. Turn into pastry bag and pipe in 10- to 14-gram portions onto parchment-lined baking sheet.
  9. Bake at 300°F in convection oven (325oF conventional oven) for about 8 to 10 minutes, until bottoms are lightly browned.
  10. Remove to wire rack; cool and dry for at least 2 hours before storing or packing.

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