YIELD: 30 COOKIES
These cookies taste wonderful with or without the use of a Springerle mold, so feel free to let them remain flat on top if you don’t have molds handy.
Directions
Preheat oven to 350 °F. In a large bowl, cream together the margarine, sugar, and anise extract.
Add the prepared egg replacement.
In a separate bowl, whisk together the rest of the ingredients.
Gradually add into the margarine mixture and mix very well until a clumpy dough forms.
Roll dough out to about ½ inch thickness.
Lightly dust a Springerle mold with superfine brown rice flour, emboss a pattern into the tops of the dough, and then cut cookies to size with a knife.
Carefully transfer onto an ungreased baking sheet.
Let rest for 1 hour, and then bake for 15 minutes, until very lightly browned on edges and bottoms.
To prevent cracking, prop your oven door open an inch or so while baking.
Let cool completely before using a spatula to remove.
Store in an airtight container for up to 1 week.
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Ingredients
¾ cup non-dairy margarine
1 cup sugar
1 teaspoon anise extract
2½ teaspoons powdered egg replacer, such as Orgran or EnerG, mixed with 3 tablespoons water
1 cup superfine brown rice flour
½ cup millet flour
1 cup potato starch
¼ cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
