Side dish - Butter snap biscuits gluten free recipes

Author: Dwight Cargle

Side dish Baking sweet Gluten free recipe

Recipe butternut snap biscuits by Suzanne Mosca, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet. Use a leftover cup of pumpkin, squash or sweet potato to add extra nutrients!

Buttersnaps
Butternut Squash Gluten-Free Biscuits
Butternut snap biscuits
Gluten Free Brandy Snaps

Buttersnaps

Ultra-thin, ultra-crisp — ultra-tasty! These mahogany-brown cookies feature the rich flavors of brown sugar and butter; letting the dough rest overnight in the refrigerator deepens the cookies' taste and color. As part of the process of developing this recipe, we asked our Facebook fans to suggest a name. Nearly 1,400 suggestions later, we narrowed the list to 10, then took a test-kitchen vote: Buttersnaps was the winner.
Provided by: King Arthur Flour
Total time: 27 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 36 servings
Number of ingredients: 9

Ingredients:

2/3 cup (142g) light brown sugar or dark brown sugar firmly packed
8 tablespoons (113g) unsalted butter at room temperature
1/4 teaspoon salt
1 teaspoon King Arthur Pure Vanilla Extract or 1/2 teaspoon vanilla-butternut flavor
1/2 teaspoon baking soda
1 large egg
1 cup (120g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (25g) granulated sugar
1/4 to 1/2 teaspoon salt to taste (see tips below)

Nutrition:

How to cook:

Combine the sugar, butter, salt, vanilla extract or vanilla-butternut flavor, and baking soda. Beat until smooth, with no chunks of butter visible.
Add the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Add the flour, mixing until smooth. Cover the bowl, and refrigerate overnight, or for up to 3 days.
Preheat your oven to 375°F and lightly grease two baking sheets. To make the coating: Thoroughly combine the sugar and salt in a small, shallow dish or plastic bag.
Scoop the chilled cookie dough into 1" balls; a teaspoon cookie scoop works well here. Roll or shake the dough balls in the coating until covered.
Place the cookies on the prepared baking sheets, leaving about 2" between them; they'll spread.
Bake the cookies for 12 to 15 minutes, until they're a deep golden brown; the longer you bake them (short of burning, of course), the more caramelized they'll taste, and the crisper they'll be. Remove them from the oven, and cool on the pan until they're sturdy enough to transfer to a rack to cool completely. Or, if you don't need the pan, let them cool completely on the pan, loosening them from the pan or parchment with a spatula as soon as they lose their fragility.
Yield: about 3 dozen 2 1/2" cookies.

Notes: Buy Gluten Free Vegan Ginger Snap Cookies Online, Gluten Free Ginger Snap Cookies Another cookie classic gets the Steve & Andy's touch with sweet rich molasses, candied ginger morsels and a New York City “

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butternut squash gluten-free biscuits butter snap biscuits gluten free

Butternut Squash Gluten-Free Biscuits

Try these gluten-free biscuits with secret veggies! Use a leftover cup of pumpkin, squash or sweet potato to add extra nutrients!
Provided by: Katie Kimball
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 14 servings
Number of ingredients: 6

Ingredients:

2 cups homemade gluten-free flour blend
3 teaspoons baking powder
1/2 teaspoon salt (Use the code kitchenstewardship for 15% off of your first purchase)
1/4 cup coconut oil or butter if you tolerate dairy
1/2 cup pureed butternut squash (or any mushy orange vegetable)
1/2 cup almond milk (plus one to two tablespoons more as needed)

Nutrition:

How to cook:

Mix flour, baking powder, and salt.
Cut the fat in using a pastry blender or two butter knives.
Taking care not to over handle the dough, use a fork to stir in the pureed vegetable and almond milk a bit at a time. If you still see dry flour in the bottom of the bowl, add a bit more almond milk one tablespoon at a time.
Again, taking care not to handle the dough very much, roll out to about 3/4-inch thick.
Cut with a glass dipped in flour, and transfer to an ungreased baking stone (or cookie sheet if you don’t have a baking stone).
Bake in a preheated 425-degree Fahrenheit oven for 13 to 17 minutes.

Notes: Butternut biscuits - Australia's Best Recipes, Very easy to make and lovely with a cup of tea. - abrarose. Ingredients. 2 tbs butter. 1 cup sugar. 1 egg. 1/2 tsp cream of tartar.

Butternut snap biscuits

Recipe butternut snap biscuits by Suzanne Mosca, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Baking - sweet.
Provided by: THERMOMIX ® RECIPE
Total time: 25 minutes
Yields: 20 servings
Cuisine: Australian
Number of ingredients: 11

Ingredients:

How to cook:

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Notes: Is it Low-FODMAP? Arnott's Butternut Snap Cookie 250g, Sugar, Wheat Flour, Oats, Coconut, Butter (Cream (from Milk), Salt), Vegetable Oil, Golden Syrup, Baking Powder, Salt, Emulsifier (Soy Lecithin),

Gluten Free Brandy Snaps

Gluten free brandy snaps are easy to make and taste exactly like the original. Eat them plain or dip in chocolate and fill with cream!
Provided by: Laura Strange (www.mygfguide.com)
Total time: 42 minutes
Cook time: 12 minutes
Prep time: 30 minutes
Yields: 14 servings
Cuisine: Baking
Number of ingredients: 6

Ingredients:

How to cook:

Preheat the oven to 180C, then while the oven is heating up you can prepare the brandy snap mixture.
In a small saucepan, melt the butter then add the sugar and golden syrup and stir over a low heat until the sugar has dissolved (about 15 minutes) and the mixture is completely smooth.
Sift the gluten free flour and ginger into the saucepan and stir to combine with the liquid ingredients. Finally, add the lemon juice, give everything a real good stir and set the pan aside to cool for 10 minutes. You want to mixture to cool from a running liquid to a thick paste that you can work with.
Line a baking tray with parchment paper and use a teaspoon to scoop three small balls of the brandy snap mixture, rolling them between your palms to even out the shape if possible (the mixture will be very soft), then place each ball onto the tray. Be sure to leave a good amount of space between the balls as they will spread out completely during cooking.
Bake for 12-14 minutes until each ball has spread to flat circles, turned golden brown and small bubbles have formed and popped on the surface, leaving a lace-like texture. Remove from the oven and use the handle of a wooden spoon to shape the brand snaps - roll the brandy snap loosely around the spoon, press the edges together to create a join, wiggle it around until it has cooled into shape and then slide onto a wire rack to cool. If any of the other circles cool too much in the meantime you can pop them back into the oven for a minute to soften them up.
Repeat steps 4 and 5 with the rest of the mixture until you have used it all. You can then either serve immediately or pop them in an airtight tin for later.

Notes: Gluten-Free Vanilla Butternut Squash Biscuits, Ingredients · 1 1/2 cups Bob's Red Mill paleo baking flour · 2 scoops Vital Proteins vanilla-coconut collagen whey · 1 teaspoon baking powder