Gluten Free Speculoos


To go with the Vegan Peppermint Drinking Chocolate I posted earlier, I now present to you Gluten Free Speculoos.. It’s too incredibly cold outside my house and I can’t feel my toes! I need these two in order to survive!




Gluten-Free Speculoos Cookies


1 3/4 cup gluten-free flour (check out my recipe HERE)
1 cup firmly packed dark brown sugar
1/2 tsp. baking soda
2 tbsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. cloves
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. xanthan gum (if making gluten-free)
10 tbsp. butter, cool but not cold, cut into 1/2 inch chunks
1 egg, beaten
1 tsp. freshly grated orange zest
coarse sugar for sprinkling


In the bowl of a food processor, blend together the dry ingredients together. Add the chunks of butter and pulse until the mixture resembles coarse sand. Do not overmix.
If you don’t have a food processor, you can do this with a fork or a pastry cutter. No worries.
After adding the butter, drop in the beaten egg and the orange zest and pulse until dough starts to come together. Pour out the dough onto some plastic wrap and knead it together with your hands and wrap it tightly with the plastic wrap and chill it for a couple of hours. The dough will be sticky and fall apart easily when it first comes out of the food processor.
Preheat the oven to 350F and line two baking sheets with parchment paper.
Remove the dough from the fridge and divide the dough into two equal portions. Place one piece of the dough onto a lightly floured surface and roll to 1/4 inch thickness. Cut with a cookie cutter of your choice.
Extra cookie dough can be re-rolled and used again.
Place the cookies on the prepared cookie sheets, spaced 1 inch apart, and sprinkle each cookie with coarse sugar.
Bake for 15 minutes. Remove from the oven and place baking sheets on a wire rack to cool.

Allow to fully cool before adding the frosting.

Cinnamon Buttercream Frosting~
1/2 cup butter, softened
3 cups icing sugar
2 tsp. cinnamon
1-2 tbsp. milk

In the bowl of a mixer, beat butter until smooth. Add the icing sugar, a little at a time, scraping down the sides of the bowl along the way. Add the cinnamon and beat until everything is combined. Add milk, one tablespoon at a time, until the frosting is a pipe-able consistency.
Set up a piping bag with a 1/4 inch star tip (or your favourite tip), or you can spread the frosting with a knife if you’d like. Pipe generous amounts of frosting on half the cookies. Top with the other half.

These cookies can be kept in an airtight container for 5 days, or in the freezer for a couple of weeks.



Source: thelittlewhitekitchen


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