fantabulous sugar cookies, literally
It’s no secret that I have an affinity for the word “fantabulous”.
I know it’s not a real word, & I’m not trying to suggest that other people get on board with my blatant disregard for the english language.
What I am saying is, that this is a word that reminds me of my sister Amyra. She & I have a deep-seeded love for Eddie Izzard & his comic marvelings. So when I miss her, I use it more often.
I also felt that the word was appropriate for today. I’ve decided my future will be fantabulous!
Ok. Truth time.
My future at Hotel Ploes has come to a rather abrupt end. There is no ill will held by either parties as nothing was actually done wrong, however, they have decided to close down the kitchen & all its production. Kitchens take a lot of work & when it was fully understood how many changes would need to be made & how much work was involved, it was decided that they weren’t up to the task.
We part on peaceful & pleasant terms though.
I did myself a little comfort baking last night. You know, just to soften the blow. Sugar cookies have a way of softening blows. Whilst doing this baking I was half missing my sister, terribly, & half contemplating the future & what I reckoned it held for me. I decided that no matter what would happen, it should in fact be fantabulous.
Hence the cookies. I’m starting the new chapter of my life with a sweet & positive attitude. A vanilla & almond flavored attitude.
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Organic GF Vanilla - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Coconut Flour - Bob's Red Mill - http://amzn.to/2xkAHNX
Ingredients: makes 20-40 depending on size – 200g sugar – 115g unsalted butter, room temp – 80ml almond milk – 2 tsp vanilla extract – 100g brown rice flour – 50g coconut flour – 15g corn starch – 65g almond meal – 1 tsp xanthan gum
Directions: 1. beat together the butter & sugar until light & fluffy. Add in the almond milk & vanilla extract & beat until evenly combined. 2. add the rest of the ingredients to the butter mixture & beat until evenly distributed. The mix will be wet & sticky at this point but don’t worry. 3. transfer the dough onto a piece of cling-film & flatten into a disc. Wrap & refrigerate for 2 hours. 4. Remove your dough from the fridge & place it onto a counter dusted with brown rice flour. Roll dough out to 5mm thick & cut into your desired shape. Place cut shapes onto a baking tray lined with parchment. Place your cookies in the freezer for 15 minutes to chill. 5. pre-heat the oven to 175C. Remove the cookies from the freezer & bake for 10-12 minutes, or until they have started to turn slightly golden around the edges. 6. remove from the oven & allow to cool completely before decorating.
Tips: **** the dough will be really wet in the beginning. This is completely expected. Allowing the dough to rest for 2 hours will also allow the gluten-free flours to absorb the excess moisture. The butter will also harden in the fridge & make the dough pliable. *** *** chilling the cut cookies first helps to stop them spreading during the baking process, this allows for much cleaner & aesthetically pleasing shapes.