Thanks A Lot Gluten Free Girl Scout Cookies
1 3/4 cups (245 g) all-purpose gluten free flour (I used my Mock Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
5 tablespoons (45 g) cornstarch (try arrowroot if you can’t have corn)
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (115 g) confectioners’ sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg white (30 g), at room temperature
2 tablespoons (1 fluid ounce) warm milk or water (about 95°F)
8 ounces chocolate chips (your choice!)
1 tablespoon (12 g) vegetable shortening or virgin coconut oil
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, salt, and confectioners’ sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, egg white, and milk or water, mixing to combine after each addition. The dough will come together and should be smooth but will be soft. Wrap the dough in plastic wrap and place it in the refrigerator for 10 minutes or allow it to sit at room temperature for about 30 minutes or until it has begun to firm up.
Once the dough has firmed up, place it on a flat surface and roll into a rectangle that is a bit more than 1/8-inch thick, but less than 1/4-inch thick. If the dough seems too sticky to handle, return it to the refrigerator to chill until more firm (but not too firm to roll out). Cut out rounds with a cookie cutter that is about 2 1/2-inches in diameter. Place the round about 1 inch apart on the prepared baking sheets (they will not spread during baking). Place in the center of the preheated oven and bake until just beginning to brown around the edges, about 9 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, place the chocolate chips and shortening in a small, heat-safe, shallow bowl. Place over a small pot of simmering (not boiling) water, making sure that the bowl does not touch the water, stirring occasionally, until the chocolate and shortening are melted and smooth. Remove from the heat and allow to cool briefly.
To decorate the cookies, you can either dip the underside of each cookie in the melted chocolate mixture (which is very difficult to do without making a mess of the rest of the cookie!), or spoon some of the melted chocolate mixture onto the underside and spread out to the edges. Allow to set at room temperature, or in the refrigerator, until firm.