Do you remember the “real” thing? Well, these are a dead ringer—right down to the cinnamonsugary milk they leave behind. Just so you know, I might have to go at … more
Do you remember the “real” thing? Well, these are a dead ringer—right down to the cinnamonsugary milk they leave behind.
Just so you know, I might have to go at any minute, ’cause maybe General Mills just might be knocking on my door. I may or may not be their Missing Link.
Share a bowl with a friend. But only if it’s a very good friend.
If you’re unsure, keep it all for yourself. At least the first batch. For taste-testing purposes and everything.
Put all the ingredients (Whole Grain Teff
Add clumps of shortening, and pulse just a few times to combine. Add the milk in a steady stream, pulsing the food processor as it goes in. Stop as soon as the dough begins to come together.
Turn the dough out onto a lightly floured surface, and dust with a bit of flour if it seems sticky.
Roll it out about 1/8 inch thick between two sheets of parchment paper.
Slice into squares, and pierce each with the tines of a fork.
Dust a small offset spatula
Separate the squares and dust them liberally with cinnamon and sugar.
Bake about 7 minutes. Thank me profusely. Tell me you’ll never leave me. You’ll make me so happy for the rest of my life. Take me away. Make me your wife.
*For no-food-processor-people, see the printable directions. I’ve got you covered in the Notes.
- 2 cups (280g) all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 3 tablespoons (38g) whole grain teff
- ¾ cup (150g) sugar (plus more for dusting)
- 2½ teaspoons ground cinnamon (plus more for dusting)
- 4 tablespoons (23g) buttermilk blend (I use Saco)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 7 tablespoons (84g) vegetable shortening
- ½ cup milk (lowfat is fine, nonfat is not)
- Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
- In the bowl of your food processor fitted with the steel blade, place the flour, xanthan gum, teff, sugar, ground cinnamon, buttermilk blend, baking powder, baking soda and salt, and pulse to combine well. Dip clean, dry fingers in dry ingredients. With well-floured fingers, tear the shortening into small chunks and toss the pieces carefully in the dry ingredients. Flatten each of the well-floured pieces of shortening between your fingers. Pulse the processor a couple times to combine.
- Pour the milk into the dry ingredients and pulse just until the dough comes together. Turn the dough out onto a lightly floured piece of parchment paper, dust lightly with flour if sticky, and knead until smooth. Divide the dough into 3 pieces. Cover one piece of dough with another piece of parchment paper, and roll into a rectangle about ⅛ inch thick (the thickness of a nickel). It should roll out easily and cleanly. If not, dust lightly with flour and continue rolling.
- Remove the top piece of parchment paper. With a pastry cutter or very sharp knife, even the edges of the rectangle. Slice into pieces about ½ inch square. Pierce each square carefully 2 or 3 with the tines of a fork.
- Dip a small offset spatula in flour, and slide it under a row of squares to lift the squares off the paper. Transfer to a prepared baking sheet, and carefully separate the squares from one another a bit. They will not spread during baking. In a medium-sized bowl, combine sugar and ground cinnamon to taste, and sprinkle liberally over the tops of the squares arranged on the baking sheet. Place in the center of the preheated oven and bake for about 7 minutes or until lightly golden brown, rotating once during baking. Repeat with the remaining pieces of dough.
- Allow to cool for a few minutes on the baking sheet. They will crisp as they cool.
- Store leftovers in an airtight container. The whole recipe should nearly fit in 2 quart-sized mason jars.
I saved you a bowl. ‘Cause I like you that much.
Love,
Me
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