Thursday, March 21, 2013

Gluten Free Thin Mints

There are certain things that you really miss when you are on the Gluten Free Road- and Thin Mint Girl Scout Cookies are one of them......  These are soooo yummy!!
Don't be worried that your dough is a little crumbly- it will work.  With the gluten free flour don't let it get too cold or it is really hard to roll out.

  •  Use Glutinous Rice Flour for rolling dough.  It is available on line.  ( Glutinous Rice Flour does not make your dough tough.
  • Melt chocolate in a double boiler over water on a easy simmer.  My favorite chocolate is Ghiradelli Double Chocolate - it tastes divine and is easy to melt. 
  • After dipping the cookies in chocolate rest them on a parchment paper or wax paper.
Happy Baking!!

Version of Homemade Thin Mints - Gluten Free
as seen all over the internet

-1  sticks butter, at room temperature
-1/2 cup powdered sugar
-1/2 tsp vanilla extract
1/2 tsp pure mint extract
-1/3 cup unsweetened cocoa powder
-1/4 tsp salt
-3/4 cup Cup4 Cup or other KAF Gluten free flour

6 - 8 oz of high quality chocolate - I used Ghiradelli Double Chocolate

1. In the bowl of a mixer, cream butter until light. Add the powdered sugar and continue creaming. Add the vanilla, salt, and cocoa powder. Mix in the flour, mixing until dough comes together (my dough was pretty dry).
2. Turn the dough out onto a large piece of saran wrap. With your hands, press the dough together in a ball the best you can. Wrap in saran wrap and refrigerate for 30 minutes.
3. Once dough is chilled, preheat oven to 350F. Roll dough out onto a floured surface (thin, about 1/8-inch) and use a cookie cutter or a small glass to cut circle shapes out of the dough (it would be fun to make another shape too!). (Note-my dough was kind of crumbly, but be patient and just stick it back together).  I used an 1&1/2 in round cutter
4. Bake cookies on an ungreased baking sheet for 10 minutes before cooling on a wire rack. Once cookies are cooled, melt chocolate in a double boiler or the microwave, stirring after every 30 seconds so as not to burn. Stir in peppermint extract.
5. Using a fork, dip cookies completely in the chocolate, hanging over the bowl to let excess chocolate drip off into the bowl. Place cookies on baking sheet lined with wax paper to dry. Store cookies between layers of wax paper in an airtight container in the fridge or freezer.

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