|
|
|
Father’s Day Smores
Cummulative Rating
Servings
Serves 4
Difficulty
medium |
Ingredients
For spice cookies:
1-1/4 cup gf flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon mace
6 Tablespoon unsalted butter
3/4 cup firmly packed brown sugar
1 Tablespoon molasses
1 large egg white
1 large egg
1 teaspoon vanilla extract
1 cup pecans, coarsely chopped
For chocolate sauce:
1-1/3 cups whipping cream
8 oz. semisweet chocolate, chopped
gf Marshmellows (we used Jet Puffed)
gf chocolate ice cream |
|
Directions
Whisk together gf flour, cinnamon, ginger, nutmeg, salt, baking soda, and mace.
In work-bowl of a stand mixer, fitted with a paddle attachment, cream butter on medium- low speed until smooth, about 2 minutes. Add brown sugar and beat for 2 minutes. Add molasses and continue to beat until combined, scraping down sides of bowl occasionally. Add egg white, whole egg and vanilla, scraping down sides of bowl again.
Reduce speed to low and add dry ingredients and pecans, mixing until combined.
Spoon dough onto a large sheet of parchment papper (dough will be very soft).
Position log on a sheet of parchment paper. Wrap paper around log and twist ends tightly to seal. Freeze log until firm. (it will also keep frozen for up to 3 months).
Preheat oven to 350°F.
Line a rimmed baking sheet with parchment paper. Using a small serrated knife, slice dough into 1/4" rounds, using a gentle sawing motion. Set rounds 1" apart on prepared baking sheet.
Bake until tops feel set and slightly firm, about 14-16 minutes. Let cool on pans for
5 minutes.
With a metal spatula, transfer cookies to a cooling rack.
For chocolate sauce:
Bring cream to a simmer in a small saucepan. Remove from heat and add chopped chocolate. Stir until smooth.
To assemble:
Preheat broiler.
Place 1 cookie on each dessert plate and top each with 2 marshmellows. Place under a broiler just until marshmellows begin to brown. Remove plates from oven. (be careful, they will be hot) Place a second cookie on top of the marshmellows and gently press down. Place two small scoops of ice cream just to the side of the cookies and drizzle with chocolate sauce. Serve immediately. |
|
|
Tips
|
This recipe is a little involved because you will need to make the spice cookies ahead of time. Once the cookies are made, the assembly takes just a few minutes. |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
