Vanilla-Chai Sandwich Cookies
- 1 ⁄2 cup (120 mL) shortening (such as Spectrum palm shortening), room temperature
- 1/4 cup (60 mL) dairy-free margarine, room temperature
- 1 tsp vanilla extract
- 1 cup (250 mL) brown or white rice flour, superfine if possible*
- 2/3 cup (160 mL) powdered sugar
- 1/2 cup (120 mL) cornstarch
- 1 batch spice mix
Prepare a second batch of the following mix if also making the Chai-Spiced Warm Mylk.
- 1 ½ tsp ground ginger
- 1 ½ tsp ground cinnamon
- 1 tsp ground cardamom
- 1 ⁄ 2 tsp ground allspice
- 1 ⁄ 4 tsp ground cloves
- 1 cup (250 mL) powdered sugar
- 2 tbsp shortening (such as Spectrum palm shortening)
- 1 tbsp plain dairy-free milk alternative
- 1 ⁄ 2 tsp vanilla extract
- Pinch salt
*If gluten is not a concern, then use an equivalent amount of all-purpose flour in place of the rice flour.
These generously spiced cookies have a nice crisp texture that works perfectly for sandwich cookies. For a tender, melt-away texture, see the second option.
Get a double dose of sweet and spice by dunking these cookies in a delicious warm glass of Chai-Spiced Warm Mylk.
Makes: 28 cookies or 14 sandwich cookies
Free of: gluten and all top allergens
Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of Godairyfree.org.
- Preheat oven to 300º F.
- For spice mix, in a small bowl, whisk all ingredients together. Store the spice mix in an airtight container if not using immediately.
- Place the shortening, margarine and vanilla in a mixing bowl and blend until creamy.
- Sift in the rice flour, sugar, cornstarch, and spice mix, and mix until smooth and thick. If crumbly, use a wooden spoon or your hands to bring it together.
- Shape the dough into 1-inch balls. If it is too sticky to handle, place the dough in the refrigerator for 30 minutes to firm up.
- Place the balls on a baking sheet lined with a silicone baking mat or parchment paper, and flatten them to 1 ⁄ 4-inch thickness.
- Bake the cookies for 25 minutes. Let them cool for 10 minutes on the baking sheet, then remove to a wire rack to cool completely.
- To make icing, sift the powdered sugar into a mixing bowl.
- Add the shortening, milk alternative, vanilla and salt and, with your mixer on low, blend until the powdered sugar is incorporated.
- Turn the mixer up to medium; whip for 2 minutes, or until the icing is stiff but creamy.
- To make sandwich cookies, spread icing generously on the flat side of half of the cookies. Top with the remaining cookies (flat-side down), and gently press together.
Melt-away Cookies: Omit the margarine, increase the shortening to 3⁄ 4 cup, and add 1⁄8 teaspoon of salt with the shortening. These are more fragile, but light and delightful.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes