I finally found some gingerbread I like! Woohoo!
I found this recipe from Fat Free Vegan a few weeks ago, and it’s been on my must make list since. Honestly, I’ve never tried anything of Susan’s that I haven’t loved (she and I must have a very similar pallet), so I was pretty sure her combo of gingerbread spices would work for me. And they did!
I somehow picked up on the idea that biscotti was hard to make. It’s not. It’s very simple. The only difficult part, if you call pulling a pan from an oven and then replacing it to said over difficult, was baking the cookies three times (even though biscotti literally means twice cooked/baked).
Biscotti and Tea
While I loved the flavor of this biscotti, I did have trouble with the dough being too dry. I don’t know if the liquid is missing from the ingredient’s list, or if it just needed more liquid because I used whole wheat flour, but I ended up adding about 1/4 c of coconut nog (I’m sure any non-dairy milk or non-dairy coffee creamer would work just fine, but I need to use my coconut nog before it expires.) to get the flour to incorporate. Then, after I thrice baked the cookies, I couldn’t figure out how to keep them crunchy! I’ve read numerous times to keep cookies crunchy, store them in a glass container, but I don’t have a glass container big enough for biscotti planks, so I wrapped mine with foil, but they got soft. The next day they were even softer – after having been transferred to a loosely covered plastic container. If anyone knows how to keep biscotti crunchy, please let me know! (It was crunchy before I wrapped it up for the night; I was so disappointed the next more.)
Overall, another successful recipe from FFV!
I want to bring cookies to a work meeting this Friday, so I tried out a couple new to me recipes this weekend. Because I know a couple of the people in attendance at the meeting can’t eat chocolate, and it hasn’t been my friend lately either, I decided to make a couple cookies that were chocolate free. Although cookies without chocolate hardly seem worth the effort
The first cookie I tried was Chocolate Covered Katie’s Sugar Cookie. Because I’ve also been having trouble with gluten, I thought I’d try these cookies both gluten-free and with gluten. I also thought I’d go ahead and try to make a fat-free version with each flour and do a little taste testing.
For the gluten-free cookies, I used Bob’s Red Mill Gluten Free Flour, which is a mix of a few different, gluten free flours. And, because I read someone I could sub out chia meal for xanthium gum 1:1, I went ahead and added 1/4 tsp chia meal to both batches in place of the xanthium gum. (1/4 tsp was suggested for cookies on the flour bag) For the fat-free cookies (both GF and WW), I used unsweetened applesauce.
Both full fat doughs were crumbly after adding the melted butter. I had to add a little more non-dairy milk to each dough so it wouldn’t crumble apart. Regardless of the fat or flour, I couldn’t have rolled out any of these doughs; if I’d wanted to use cookie cookies, I’d have been out of luck. Bummer.
The doughs all came together quickly and went off to the fridge to sit for a few hours.
Whole Wheat Fat FreeWhole Wheat Full Fat
Gluten Free Fat Free
Gluten Free Full Fat
After chilling in the fridge for a few hours, the cookies all went into the oven and baked for 10-12 minutes. The gluten-free cookies had the most authentic look; the whole wheat cookies turned out very puffy.
Gluten Free Sugar Cookies Ready to go in the Oven
Super Puffy Whole Wheat Sugar Cookies Fresh from the Oven
So what where the overall results? Well…none of the cookies turned out. Boo.
Gluten Free/Fat Free:Very flat yet cakey. Weird flavor
Gluten Free/Full Fat: Most traditional look. Sweet. Off flavor.
Whole Wheat/Fat Free: Very puffy. Flavorless. Too bread-like.
Whole Wheat/Full Fat: Super puffy. Very bread-like. Almost stringy.
I guess the lesson learned here is this recipe needs pastry flour and fat. Now we know