So my first gluten free sugar cookie recipe turned out to taste quite delicious, however, it was a little over cooked around the edges. Most likely due to the mixture of flour, and their different burning temperatures.
Today's flour mix is what I like to call "All Purpose GF"
- 5 1/4 (or so) cups of white or brown rice flour (I usually use white)
- 1 cup Tapioca Flour
- 1 cup Potato Flour
This first "baking/icing cookies with flooding in glorious colours", experience was great. Nothing turned out the way I wanted it to, and I went to bed far too late. "Why would this be great", you may ask - but imparting my new found knowledge is the key here.
I highly recommend making your icing before you even conceive the notion of baking cookies to put it on. Far more work goes in to Royal Icing making, than cookie concocting. Plus, it gives you a chance to get your consistency to the ideal. This time around, my piping and flooding icing was just a titch too thick, making it incredibly difficult to squish out of either my piping bag, or icing bottle. This brings me to my second point - it might be a good idea to practice squishing some icing out of the piping bag onto some wax paper first (don't worry about waste, there will ALWAYS be someone to eat the benefits of your practice rounds).
To thin out my icing, I just used a few teaspoons of warmish water, and mixed into a Ziplock container (this goes for flooding as well). My flooding could have even stood to be a bit more loose, but this will come with practice.
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| A bit too cooked around the ears, but certainly daughter and hubby approved. |
***Flooding - when you thin icing out enough to fill in outlined spaces. It's how they get that icing so darned smooth!
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