I am literally jumping up and down thanking Rachel for this week’s recipe. The one thing I grieve most is afternoon tea with my Mom. Now we don’t have to miss out because we have this recipe! Thanks so much Rachel!
Be sure to “PIN” this great recipe so you will have it when you are ready to make it. Please follow us on Pinterest and enjoy hundreds of recipes, crafts, party planning ideas, gardening, DIY and more.
- 1¾ cup Bob’s Red Mill All-Purpose Gluten-Free Flour
- 2¼ tsp gluten-free baking powder
- 1 Tbsp sugar
- ½ tsp salt
- ¼ cup organic vegetable shortening
- 2 eggs
- ⅓ cup + 2 Tbsp light coconut milk, canned
- White sugar (for dusting tops)
- parchment paper
- Preheat oven to 450 degrees.
- Stir together the flour, sugar, salt in a large bowl.
- Cut the vegetable shortening in, using a potato masher or pastry blender, until shortening is pea-sized.
- Beat the eggs in a separate bowl.
- Reserve 2 Tbsp of egg in small bowl and set aside.
- Add the coconut milk to the eggs and beat to combine.
- Make a well in the dry ingredients. Pour the liquid into it. Combine the ingredients with a few swift strokes. (Handle the dough as little as possible.)
- Place dough onto lightly floured board. Pat until ¾ inch thick.
- Cut dough with a knife into diamond shapes.
- Place shapes on cookie sheet lined with parchment paper.
- Brush dough with reserved egg and sprinkle with sugar.
- Bake for about 15 minutes or until golden brown.
This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.
Rachel is the mother of a son with Autism. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog or contact her through Facebook or Twitter to learn more.