Gf Vegan Thin MintsFrom jo_jo_ba 1 year ago
- 1 cup rice flour shopping list
- ½ cup sorghum flour shopping list
- ¼ cup millet flour shopping list
- ¼ cup sweet rice flour shopping list
- ¼ cup arrowroot starch shopping list
- 7 tbsp unsweetened dark cocoa powder, sifted shopping list
- ½ tsp salt shopping list
- ½ cup vegan margarine, room temperature shopping list
- 2 tbsp shortening shopping list
- ¾ cup sugar shopping list
- ¼ cup brown sugar shopping list
- 3 tbsp soy or rice milk shopping list
- 5 tbsp vodka shopping list
- ½ tsp pure vanilla extract shopping list
- 1 tbsp peppermint extract shopping list
- 10 oz bittersweet chocolate shopping list
- 1 tbsp shortening shopping list
- ½ tsp peppermint extract shopping list
How to make it
- In a small bowl, whisk together flours, starch, cocoa powder and salt.
- In a large bowl, cream together margarine, shortening and sugars.
- Add soymilk, vodka and extracts. The mixture will look curdled.
- Gradually, add in the flour mixture until fully incorporated.
- Shape dough into two logs, about 1 ½” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. (Note: You can also shape into a disc and refrigerate 2 hours for rolled cookies) See Photo
- Preheat oven to 375F, line baking sheets with parchment or silicone.
- Slice dough into rounds not more than ¼” thick – otherwise they will not be crisp.
- Place on the sheets fairly close together – they don’t spread that much.
- Bake 14 – 15 minutes.
- Cool cookies completely on a wire rack before dipping in chocolate.
- Combine chocolate and shortening in a double boiler over simmering water.
- Melt until chocolate is smooth. Stir in the extract.
- Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
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