You remember Nilla Wafers (before your gluten-free days that is) – that bright yellow box in the cookie aisle filled with those little round pale hard cookies. They of course can be eaten on their own, but they are also called for in a lot in recipes when making things like crushed cookie crusts. But, alas, they are not gluten free.
Traditional Nilla cookies (pictured on the right below) are a very dry biscotti-like cookie, and this recipe is the closest thing I’ve come to them (our tasty gluten free version is on the left) – I know you’re going to be satisfied with these!
|Nilla-Style Wafer Cookies|| |
- 1⅓ cups GFC Flour Blend for Baking
- ½ tsp xanthan gum
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- ½ cup butter or margarine, softened
- ½ cup packed brown sugar
- 1 egg, beaten
- 4 tsp vanilla
- 2 Tbsp milk or milk alternative
- Combine together the flour, xanthan gum, baking powder, baking soda and salt.
- In another bowl beat together the butter and sugar until creamy, about 3 minutes. Beat in the egg, vanilla and milk, then add the flour mixture stirring until dough is smooth.
- Cover dough with plastic wrap and chill for 1 hour.
- Use a small cookie scoop (1¼" diameter) and place dough onto a parchment lined baking sheet. Flatten balls slightly.
- Bake at 350°F for 15-17 minutes, until just start to turn golden. Allow to cool for 30 minutes then bake again for 10 minutes (middle rack) - this will give them that dry biscotti-like texture.