Gluten-Free Neapolitan Cookies |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A very convincing look-alike, these cute and crisp icebox cookies are a colourful, creative treat. Ingredients:
1 cup butter, softened |
1 cup sugar |
1 egg |
1 teaspoon vanilla |
1 1/2 cups sweet rice flour |
1/2 cup potato starch |
1/2 cup light stoneground buckwheat flour |
1 teaspoon gluten free baking powder |
1/4 teaspoon salt |
1 -2 drop red food coloring |
1/4 cup chopped candied cherry |
1/3 cup semi-sweet chocolate chips, melted |
1/3 cup sweetened flaked coconut |
Directions:
1. Cream butter and sugar together; beat in egg and vanilla.
2. Stir flour, baking powder, and salt together and mix inches.
3. Divide dough into 3 equal parts, place each in a separate bowl.
4. For first layer, mix in red food colouring (enough to make it pink) into one portion of dough mix in and chopped cherries.
5. Pack into a 8*x4* parchment paper lined pan.
6. For second layer, mix melted chocolate chips into one portion of dough; pack evenly over first layer.
7. For third layer, mix coconut into final portion of dough; pack evenly over second layer.
8. Wrap and chill overnight.
9. Cut into slices 1/4 thick, then cut each slice into three pieces.
10. Arrange on a parchment paper lined cookie sheet and bake in a preheated 350* oven for about 10 to 12 minutes.
11. Enjoy!
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