Gluten free vampire eyeball cookies recipe
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Gluten free vampire eyeball cookies recipe

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Gluten free vampire eyeball cookies recipe Gluten free vampire eyeball cookies recipe Presentation Transcript

  • So, your gluten-free-child’s class is having a Halloween party at school and the thought terrifies you. Halloween is supposed to be a little terrifying but not because you are worried if your child will become ill. So what do you do? Easy, you send cool treats the whole class can share but you know your child can eat. Not only do you keep your child safe for the day but you teach them an important lifelesson – when invited to a party, bring something gluten free that everyone can enjoy! Not only is it polite and appreciated, it just makes good sense. These Gluten Free vampire eyeball cookies are perfect for Halloween and are just plain fun! How creepy is it to eat something that can stare back at you? These are basically a gluten free sugar cookie with a simple butter cream frosting – so far nothing too terrifying. But when you add blood soaked irises (thanks to maraschino cherries) dark pupils (courtesy of a chocolate chip) and some bloodyveins (red gel frosting) you have yourself one eerie cookie! And if you want alternative maraschino cherries, check these out.
  • Gluten Free Vampire Eyeball CookiesIngredientsCookies1 cup (2 sticks) unsalted butter (or dairy free butter substitute), at roomtemperature ,1 ½ cups sugar – use divided,2 large eggs, at room temperature ,1teaspoon pure vanilla extract ,2 ¾ cups pastry quality gluten free flour*, 2teaspoons baking powder½ teaspoon kosher or fine sea saltFrosting5 tablespoons unsalted butter or dairy free butter substitute ,1 ½ cups powderedsugar ,1 teaspoon pure vanilla extract ,1 pinch kosher or fine sea salt ,1 – 1 ½tablespoons milk or dairy free milk ,Several drops maraschino cherry juice (about¼ teaspoon)Decorations18 maraschino cherries – cut in half , 36 chocolate chips , 2 tubes red cookiedecorating gel• You can make your own gluten free flour blend by whisking together 2 ¼ cupssuper fine or Asian white rice flour with ¾ cup sweet rice flour, 1 cup potatostarch, ½ cup tapioca starch and 2 teaspoons xanthan gum – will make about 4 ½cups of flour.
  • DirectionsMake the cookies. Preheat the oven to 350 degrees. Line 2 baking sheets withsilicon baking sheets or parchment paper.Take ¼ cup of the sugar and put in a small bowl, reserve.In the bowl of an electric mixer (preferably fitted with a paddle attachment) creamthe butter and 1 ¼ cups sugar on medium speed until very light and fluffy – 5minutes. Turn the mixer to low and add the eggs, one at a time, mixing in well andscraping down the sides of the bowl after each addition. Add the vanilla and mixwell.In a medium mixing whisk together the flour, baking powder and salt. With themixer on low, gradually add the flour and mix until combined. Scrape the sides andbottom of the mixing bowl well to make sure all the ingredients are well combined.Form tablespoons of dough into balls into balls (I use a small ice cream scoop forthis) and roll in the reserved sugar. Place on the prepared baking sheets about 3inches apart – the cookies spread quite a bit during baking. Bake for 12 – 15 minutesor until they are just beginning to brown around the edges. Let cool on the bakingsheets for 5 minutes then remove to a wire rack to finish cooling completely.
  • While the cookies are cooking, pre[are the frosting. Beat the 5 tablespoons of butterwith the powdered sugar, vanilla, salt and 1 tablespoon of milk. Add a few dropsmore of milk if needed – the mixture should be smooth and thick but spreadable.Add a few drops of maraschino cherry juice and blend – you want the mixture justbarely pink.Frost the cookies with about 1 teaspoon of frosting in a circle (to resemble thewhites of an eye). Top each cookie with a maraschino cherry half and stick achocolate chip in the whole of the cherry. Use the decorator gel to make veins.Allow the gel to harden for 30 minutes.Store cookies in covered container. Can be made 2 -3 days ahead.A gluten free recipe that makes 36 spooky cookies!Want to know more about your favorite Gluten Free Recipe or how to avoid beingbothered by Celiac with our range of Gluten Free Recipes which are made fromGluten Free raw material feel free to visit us at: http://www.simplygluten-free.com