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Recipe:
6 tbsp Butter softened
1/2 cup Sugar
1 egg
2 tsp Almond or Vanilla
1 1/3 cups Gluten Free Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/3 cup +1/2 tbsp Milk 1/4 tsp Lemon Juice
Bake 350 for 8 mins then smash
Icing:
1 cup Icing Sugar
1 tbsp Corn Syrup
2 tsp Lemon 1-2 tsp Water
Chocolate Icing:
1 cup Icing Sugar
3 tbsp Cocoa
1 tbsp Corn Syrup
2 tsp Lemon 1-2 tsp Water
Original Recipe: https://pin.it/6mecVOm8e
Plaid and Lattes email; plaidandlattes@gmail.com
Hello, friend. In today’s video, we will be baking gluten-free black and white cookies. If that’s something you want to see, then do not adjust your screen. All right. So, I will, of course, link the original recipe and my and write my recipe down below. This is six tablespoons of butter. For once, this is exactly what the original recipe calls for. This is kind they’re kind of a sugar cookie. So, you don’t want to add extra butter. Instead, I’ll be adding about half a tablespoon of extra milk just because I find if you add too much butter, then they just spread out and they’re greasy and they don’t taste right. They’re not the right kind of thing. So, I’m going to cream my butter and half a cup of sugar cuz it’s All right. So, my butter is creamed with my sugar. I’m going to add my egg. Misti is watching you intently. And you see her little her little ears right there. She’s like, “Um, mother, you ruined my butter.” Oh, we always have to cover butter if I leave it out for baking because she will eat it. Barnat. Barn cat. Yeah. Farm cat. Barn cat. And butter is her crypto. Two teaspoons of vanilla. Butter is her butter is her favorite thing. She’s like butter. Two teaspoons of vanilla. I normally don’t put vanilla in things because it doesn’t add. But in this case, it actually does. Some people also use almond extract. Yes, I know. I didn’t have almond extract. Either one will go with the topping which has vanilla or not vanilla, lemon juice in the icing. Yes, in the icing. So, vanilla or or almond will go well with that. And I’m just going to mix those together. And I’m going to scrape scrape scrape the sides. Scrape scrape. I want to keep that bowl handy. dump my eggshell. Keep my bowl for my spatula. And then I have 1 and a3 cups of gluten-free flour. The PC brand is what I use. Half a teaspoon of salt and half a teaspoon of baking soda. And then 1/3 plus half tbsp of milk and a little bit of lemon juice to make it buttermilk. Buttermilk. Yeah, buttermilk. you have kefir, keeper work just as well. Um, if you’re somewhere where you don’t have the PC flour, then try to find one that if you can look at the bag, kind of looks like cornstarch. It’s starchier. Yeah. Yeah. You want it to be a really fine grind. I’ve used the Robin Hood and you can, but it’s it’s not as fine a grind so it doesn’t mix the same. It has a grip to it. But and then I’m going to incorporate this in thirds and we’ll be back and mix. Do watch when you’re mixing it doesn’t start to climb up your Yeah. Then it just kind of goes places and you’re like ah cleaning cake batter off everywhere. Um, so mom asked like, “Does this one get chilled?” This is a ripoff of the Preppy Kitchen one, and he didn’t chill it. So, I’m not chilling, which is nice cuz sometimes glutenfree will dry hard to But they’re hard to shape and cut like Yeah. You know, like a regular dough, like the checkerboard cookies. When they’ll make those. Oh, yes. Yes. Um, I do have a silicone mat lining the baking sheet. You can use parchment paper. This one’s from the dollar store and it works just great. I was just going to scoop it because this was in a different batter. And so I just cleaned it to with a spoon. You mean? Yeah. Yeah. I was just going to scoop it with a spoon, but because it is a softer Yeah. softer dough using this. And I’m not making massive ones like the actual recipes like use a/4 cup of batter. I don’t want a giant cookie. I know that that’s kind of one of the appeals of the black and white cookies. They’re supposed to be like a giant cookie. I’d rather have a small one. And believe it or not, we actually try to eat very healthy. So having a smaller portion just means we can enjoy a cookie whenever we want to and not have to sit and eat a giant cookie. Exactly. Like like the Costco cookie. It’s really good, but it kind of gets hard if you let it sit for too long. Mhm. And then you’re just stuck eating a giant mess. Oh, that’s the Yeah, the warmed one, which it’s warm and that’s nice, but because it’s been sitting under a warming tray, if you don’t eat it, then it’s just like m crunchy cookie. And this way, we’ll get lots more little ones. And I think I baked them for 10 minutes. I’ll double check my time. They’ll bake, they’ll cool, and we will come back to ice them. Right. So, our cookies are fully cooled. So, you do want to do eight minutes. I will put it down below, especially if you’re doing small ones. And they’ll be puffed up when you take them out. So, take the back of a spatula and just flatten them down. If you really need them to be in perfect round shapes, then get your hands wet and roll the doughs and row the dough into balls. And if you have like a round cookie cutter of some form, you can use that to flatten them or shape them. I’m not picky. You’re making gluten-free black white cookies. If anyone’s coming over and judging you cuz they’re not perfect, maybe you should uh get a new friend. Then after they’ve cooled, you’re going to get your icing sugar. You need a cup for the white icing and a cup for the chocolate icing. Then half a tablespoon of corn syrup in each. About tablespoon of water and a couple teaspoons of lemon and 3 tablebsp of cocoa in the chocolate one. And then if you have especially a flat spatula, they’re really good for marking the half point. And you’re just going to fill in on your pants. Theoretically, you want to sit and let it cool properly. That would be the smart thing to do, but I want to finish this quick. So, and just paint on. So, you want to put your flat spatula down to put your white icing on. And then just paint on your chocolate icing. And they have the right texture. They’re going to get messy, but your fingers are There we go. You have your They have to set up. Let them sit for like an hour and set up. And then you have They won’t be the most stunningly beautiful winning an award. Gluten-free. They’re small. They’re tasty. And when you want to do something fun, why not? So till next time, stay caffeinated, stay
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