GLUTEN-FREE TREAT
Visions of these Sugar Plum Fairy Cookies are sure to dance in your head,
These gluten-free cookies came from cookbook author Jae Steele in 2012. You can find the ingredients for gluten-free baking at any bulk food store. We stayed true to the recipe’s adorable title and used plum jam, but any type will work.
Sugar Plum Fairy Cookies Star Tested
2 cups (500 mL) brown rice flour 3/4 cup (185 mL) granulated sugar 1/4 cup (60 mL) flax meal 1 tbsp (15 mL) ground cinnamon 1 1/2 tsp (7 mL) xanthan gum 1 tsp (5 mL) each: baking soda, fine sea salt 1/2 tsp (2 mL) ground nutmeg 3/4 cup (185 mL) sunflower oil 2/3 cup (160 mL) unsweetened applesauce 2 tbsp (30 mL) pure vanilla extract About 1/2 cup (125 mL) plum jam 1/2 cup (125 mL) icing sugar for dusting (optional)
In large mixing bowl, whisk flour, sugar, flax, cinnamon, xanthan gum, baking soda, salt and nutmeg. Add oil, applesauce and vanilla.
Mix with silicone spatula until all the flour has been absorbed. Scoop by tablespoonful onto parchment lined baking sheets.
Make an indent with your thumb in centre of each cookie. Fill each with about 1/2 tsp (2 mL) jam.
Bake in preheated 325 F (160 F) oven 16 minutes, rotating sheets after 10 minutes, if desired.
Cool 10 minutes on sheets. Transfer cookies to wire racks.
If desired, dust with icing sugar using a fine mesh strainer.
Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
Makes 36 cookies.