Today I am adapting a traditional recipe from the Better Homes and Garden Cookbook, circa 1950, which I inherited from my mother-in-law. Many traditional recipes are adapted to become gluten-free & vegan easily.
A few things I look for when considering a recipe: Is there a 'rise' that will be affected? Is there a textural element that will be affected? Sometimes I can compensate for these changes by increasing raising agents such as baking powder, cream of tartar, or substituting aquafaba whip for egg whites. Also being aware of how each raising agent works is important, it may need to be added later, or mixed minimally. For texture, it may be adapted by adding a glutenous grain such as rice flour, xantham gum, or oat flour or molding pastry crusts rather than rolling them.
I have learned a few things from my recent experiences adapting traditional recipes. One is that vegan butter has a much lower melting temperature than butter. Vegan butter is almost liquid at room temperature, therefore, chilling the dough is a great solution for a too soft dough. The gluten-free dough also benefits from resting either in the refrigerator or at room temperature. The flax egg is a great substitute, so long as you do not mind the look of the flax meal in your bake.
This is my updated Gluten-free Vegan Chocolate - Mint Wafer recipe.
Chocolate Wafer Ingredients
2/3 cups (5.3 oz) Vegan Butter
1 cup sugar
1 flax egg ***
2 cups 1-1 Gluten-Free Flour
3/4 cup Cocoa Powder
1 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup soy or almond milk
Mint Filling Ingredients
1 cup sifted confectioner's sugar
1/8 teaspoon peppermint extract
1/2 cup Crisco shortening
Crushed candy canes
Equipment Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Melamine Mixing Bowls or Stainless Steel Mixing Bowls 12" Silicone Whisk with Stainless Steel HandleOR 10” Silicone Whisk with Wooden HandleSilicone Rolling PinSilicone Rolling MatSilicone Flour ScraperSilicone Baking Mat10"x15" Non-Stick Baking Sheet
Cooling rack
Method:
1) In a medium bowl measure and whisk thoroughly gluten-free flour, cocoa powder, baking powder, salt, and baking soda.
2) In a large bowl cream the vegan butter and sugar. When fully creamed add the flax egg. Whip until light and fluffy.
3) Alternately add dry ingredients and vegan milk. Mixing well and scraping the bowl between additions.
4) Divide the dough into 4 and chill thoroughly.
Preheat oven to 350F
5) Remove a quarter of the dough and roll to 1/8". Cut into shapes. Repeat with the other quarters. Refrigerate the scraps that become too soft between rolling.
6) Bake for 8 - 10 minutes. Cool
7) Make the filling by beating together confectioners sugar, peppermint extract, and Crisco until spreading consistency.
8) Spread a thin layer of frosting onto the bottom of a cookie, and top with another, finally roll in crushed candy canes.
Note:
Double the filling ingredients if you like a lot of filling!
***1 Tablespoon flax meal + 3 Tablespoons warm water, stir and let stand 5 minutes
If you would like more information on this recipe there is a process tutorial and more still photos of these cookies over on our Instagram page husMait_home
We would love to hear from you in the comments below if you try this or any of our recipes
Sending warm wishes to your home,
from the husMait home kitchen.
