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Sour Cream Cookie cutter Cookies with chestnut flour

Christmas - Sour Cream Cookie cutter Cookies with Stevia (Sugar + Gluten free)

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more gluten free Christmas Paleo Sour Cream Cookies with stevia on wire rack

Christmas - Sour Cream Cookie cutter Cookies with Stevia (Sugar + Gluten free)

Makes 68 mixed small and medium sized cookies.

Prep time: 10 min

Cool time: over night or at least 2hours in the fridge

Cookie cutting & Decorating: 30-60 min

Baking time: 12-15 min at 180 degree Celsius

Cooling time: 15-30min

For the cookie dough you need:

100g Sorghum flour

100g ground Hazelnuts

200g chestnut flour

50g Almond flour (ground Almonds, preferably un-blanched but those are hard to get hold of)

50g coconut flour

6 tbsp sour cream

200g unsalted Butter

2-4 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

I halved the flour after mixing it, flavouring one half with christmas spices and the other classic vanilla.

couple of drops vanilla extract

2 tsp Lebkuchen spice or All spice/ pumpkin spice + 1 tsp cinnamon

NOTE: you can use normal flour or different mix ratios to make this recipe too, just use 500g ideally whole meal flour, if the dough is too wett just add extra flour.

Method:

Mix all the flours together, decide if you want to make two different flavoured batches, separate equally between two bowls.

Add the spices to the batches, mix well.

Melt the butter, and add the dissolved stevia here, mix well, then distribute evenly between both bowls (I used the scales, I was scared that I’d wreck one batch by making it too wet or too dry).

Spoon in the sour cream, mix well, get your fingers in, you can lick them off after.

Form into a lump and cover in cling film or leave in the bowl, place in fridge, ideally over night, the butter fat needs to harden out again to glue the flour together and stop the dough from sticking and crumbling.

For the Egg wash:

2 egg yolkes

1 tbsp milk

1-3 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

Mix the egg yolk with the milk and the dissolved stevia. (We made some more of theAlmond Macaroons that I have posted the other day with the spare egg whites, oh man! They are soo good, they were gone in a flash.)

Making the cookies:

Remove the dough about 30-60min before using from the fridge to let it soften a little.

The dough behaves remarkably similar to normal sugar cookie dough. Roll it out as usual, you dont need any additional flour, just do the rolling and cutting on greased paper and avoid moving the cookies around too much.

We just worked on one sheet each and pushed the finished decorated biscuits to the side.

Use the egg wash with a brush to apply to cut cookies before decorating further. There were so many options for decorating, we had a bit of competition going on there.

Did I say the recipe makes 68 cookies, it might be a few more, I think I saw a couple of us keep tasting the dough during cutting and decorating.

They all looked really nice, but best of all they tasted nice too, raw and cooked.

Bake the decorated cookies in a pre- heated oven (180 Celsius) for 12-15min.

Keep turning every 5 min to get even brown colour.

The cookies stay slightly soft to touch, don’t worry about it, they are ready when they have a bit of colour on them.

Leave to cool.

They will harden to normal cookie texture during cooling.

Credits

Thanks for this recipe to https://blog.stevia-sweet.co.uk/

Added by: mksweet


Tags: Chestnut Christmas WheatFree Biscuits Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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