I like simple butter cookies, but when I first tried to make these they fell apart when I dipped them in chocolate. With no gluten, there was no structure to keep them together. So I experimented a little, and I realized that adding an egg white would do the trick.
ENJOY!
Gluten-free Viennese Swirls
Course: RecipesDifficulty: EasyPrep time
30
minutesCooking time
15
minutesIngredients
250 g 250 Simona’s Flour Mix – 1 2/3 cups
250 g 250 unsalted butter, softened – 1 cup and 2 Tablespoons
100 g 100 confectioners’ sugar – 3/4 cup
1 large 1 egg white
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 salt
80 g 80 bittersweet chocolate, melted – 4 oz
Directions
- Preheat the oven to 350 degree Fahrenheit. Line three baking sheets with parchment paper.
- In a bowl of a stand mixer with a whisk attachment, cream the butter, confectioners’ sugar, salt and vanilla until light and fluffy.
- With the mixer still running, add the egg white and then slowly the flour.
- Transfer the dough in a piping bag with a star tip, and shape the cookies on the baking sheets in a S shape, making sure that they are 2 inches apart.
- Bake for 15 minutes, until slightly golden – because of the kind of flour used, they won’t become very dark.
- Let them cool on a cooling rack. In the meanwhile prepare another two baking sheets with parchment paper. Dip each half cookie in the melted chocolate, let the chocolate drip, and place them on the prepared baking sheets.
- Let the chocolate harden and serve.
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