Wednesday, August 5, 2009

A random recipe for gluten free grown-up fig cookies

I usually save the gluten free recipes for Weekly Links or my other blog Vanilla Spoonfuls. But here's one from 101 Cookbooks that I wanted to post here. And now.FIG SPREAD (start 24 hours in advance of the cookies)
1/2 pound dried figs
1/2 cup pomegranate juice
1/2 cup port
1/4 cup meyer (or regular) lemon juice

To prepare the fig spread chop the figs into quarters, removing any knobby stems that might remain. Put the pieces in a medium bowl or Mason jar and cover with the liquids. Soak the figs for 24 hours, or at least overnight. Before you make the cookies, drain the figs of the liquid, except for a few tablespoons. Put the figs and remaining liquid in a food processor and blend to make a thick paste, somewhat like a tapenade consistency.

1 cup brown rice flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
scant 1 teaspoon salt
1 teaspoon freshly ground nutmeg
1/2 cup packed brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup organic cane sugar
1 large egg
1 teaspoon vanilla
2 tablespoons molasses

Preheat the oven to 350F degrees.

Mix all the dry ingredients in a medium-size bowl. Set aside.

Put the softened butter into a mixer. Add the brown sugar and cane sugar to the butter and cream together. Cream until well blended, scraping down the sides of the bowl a few times if needed.

Add the egg, vanilla, and molasses. Mix until blended. Add the dry ingredients and mix until blended. Split the dough into two pieces, wrap each in plastic and then refrigerate the dough for at least one hour. This is key with gluten free doughs.

After you've chilled the dough, roll out half the dough to 1/4-inch thickness on a Silpat or piece of parchment paper. Slather the fig spread over the surface of the dough, stopping just shy of the edges. Roll out the second half of dough to roughly the same size as the first. Lay it over the fig spread. Crimp the edges with a fork to seal in the fig spread.

Slide the baking sheet into the oven for 15 minutes, checking occasionally to make sure the dough isn't browning too much. Remove when the edges are just starting to get nice and golden. Let cool for 10 minutes. When the cookies have cooled, cut the edges off to make straight lines. Slice the giant cookie into small squares.

Makes about 3 dozen cookies.

By the way, the answers to yesterday's Map That Outfit!:
1. Paris
2. Milan
3. Rio de Janeiro
4. Copenhagen
5. New York

(Photo via Flickr)


itsybitsyknitsy said...

YUM!! I will be trying that recipe for sure!!!


Those figs look so ripe and ready for my bite, I don't think I would be able to old out that long but, I know I should. ;P

Allison Claire said...

These sound delicious! I would love to try to make them.

DesBisoux said...

I got the outfits right!
May i just say that it's the first time ever that i come across the word sorghum or xanthan in a recipe!it sounds like comics warriors names!

down and out chic said...

oooh, and it's soy free which means i can eat it too!

Amy Green said...

I love figs...this sounds so good. I recently posted a fig bar recipe using a nut crust, a fig jam (much like this one, and ice cream. They were so good...I'm glad to have another GF option.

abodowd said...

yummy - thanks for this!

paula said...

sounds wonderful.

House plans said...

I’m a meat eater but lately I’ve been trying to eat meat free foods, I’m glad I bump into your site, thanks for sharing this recipe to us. This is a huge help for my diet.

Boracay hotel rooms said...

Oh! Thank you, thank you so much for sharing your gluten free recipe, you don’t know how much I appreciate this. And thank you for the links to 101cookbook site.

Waterstone by Lori Plyler said...

Thanks for the recipe. Love your blog. I have one for my daughter who has celiac. It's

Anonymous said...

wow, great recipe! i just stumbled upon your blog. love it...

Sara Avant Stover said...

figs are one of my all-time favorite foods. i will be sure to try this recipe. i'm new to this blog and love what i am reading, thanks :)

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