This delightful, gluten free icebox cookie recipe is a buttery, melt-in-your-mouth texture. The key to the variegated pattern is making separate vanilla and chocolate doughs, rolling them out, and stacking or swirling them together before slicing and baking. This recipe can be done with a hand or stand mixer or by hand.
Ingredients
- 170 g butter, softened
- 160 g icing sugar (powdered sugar)
- Zest of an orange (optional)
- 1 1/2 tbsp neutral oil
- 1 1/2 tbsp water
- 1 ⅛ tsp baking powder
- 1 tsp vanilla
- 300 g QUeen Milling Pancake Mix sifted
- 2 tbsp cocoa powder
- 2 tbsp coffee
Instructions
1. Make the base dough: In a large bowl, use a hand or stand mixer to beat the softened butter, icing sugar and zest of an orange (optional) together until the mixture is pale, light, and creamy (about 3-5 minutes).
2. In a separate bowl, whisk together the oil, water, and baking powder. Blend this into your base dough. Add the vanilla and mix until incorporated.
3. Add the sifted QUeen Milling Pancake Mix gradually to your butter mixture and mix until a soft dough develops.
4. In another bowl mix about 1/3 of the soft dough with the cocoa powder and coffee, blend until its completely streak free of any white dough.
5. Time to make the pattern: Roll both doughs into logs. Start with your vanilla and divide it into 8 equal parts. Roll each one into 12² (35cm) strips. Move on to the chocolate and divide the roll into 7 equal parts and roll each one into 12² (35cm). Place the chocolate layer directly on top of vanilla layer, keep alternating and making sure you gently place enough pressure on dough that the two layers stick. You should end up with a vanilla strip on top. You can leave this in a cube form or gently roll into log.
6. Wrap the log into clear film and chill for at least one hour or overnight to firm up.
7. Slice and Bake:
· Preheat oven to 350° (180° C).
· Slice the chilled dough into 8cm (slightly less than 1/2²) thick cookies and lay them flay on baking tray lines with parchment paper.
· Bake for 13-18 minutes, or until edges are barely turning golden.
· Let them cool completely on a wire rack to achieve that slight crunch. Enjoy!