Wednesday, October 20, 2010

Gluten-Free Norwegian Sugar Cookie (1-2-3) Recipe!

This is by far the easiest gluten-free Norwegian cookie recipe - besides peanut butter cookies I guess :)

They are delicious and simple! For a gluten-free flour substitute I used Namaste's "All purpose flour", which is amazing! I raved about their pizza crust some posts ago :)

The cookies are called 1-2-3 cookies, which also describes the recipe (and makes it easy to remember);

1 part sugar
2 parts margarine
3 parts flour
... and an egg for every 100g of sugar (which kind of makes it 1-1-2-3 ... but that's just confusing :-)

So - for example - 100g sugar, 200g margarine, 300g flour and an egg will make a nicely sized dough.

Pre-heat the oven to 400 degrees Fahrenheit (200 Celsius).

 This dough is different ... and a bit tricky the first time around. But it's proper fun too - and kids will love it. It's a cold dough - and any kind of mixer is a definite no-no.

First, pour the flour onto the coldest surface you can find (marble counter would be perfect). Make a mound out of the flour (think of making a mountain), then create a crater at the summit, big enough to hold the sugar. Pour the sugar into the crater, and create another little crater in the middle of that again.

Dice up all the margarine into 1cm x 1cm cubes (yes - there's supposed to be a LOT of margarine). Sprinkle all these cubes all over the flour and sugar. Finally, crack the egg into the sugar crater and take a moment to witness your volcano.

Now - for the fun part. Make sure your hands are cold (you may want to run them under cold water for a bit, then towel them off). If this dough gets warm - it'll get all sticky.

Now, make like a giant and dig into that volcano! You want to grab as much dough as you can - and squeeze and kneed. Don't add any more flour at this point ... then you'll get a dry dough that falls a apart later.

When you finally have a nice, firm ball - put it in plastic and place it in the fridge for a little ... just to cool it.

Bring it back out onto the marble, which you should sprinkle with flour first, adding a bit to the top of the dough as well. Roll it out to about half a cm thick (quarter inch or so) and use your favourite cookie counters to make small cookies. Place it in the oven for 6-8 minutes (depending on the oven, you may want to experiment) and let cool. Then throw on some tasty icing for an extra little treat :)


Enjoy your gluten-free Norwegian cookies!


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