OLD FASHIONED TEA CAKES - GLUTEN FREE

 

  • Cooking Time: 12 to 13 minutes
  • Servings: 48 3 inch cookies
  • Preparation Time: 15

Ingredients

  • 1 cup butter
  • 1/2 cup Brown Sugar - (packed)
  • 1/4 cup honey
  • 1 cups sugar
  • 2 eggs
  • 3 1/2 cups sorghum flour
  • 1/2 cups chickpea flour
  • 1/2 cups sweet rice flour
  • 1/2 tsp GF vanilla powder (Authentic Foods)
  • 1/2 tsp Ginger, Ground
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp cream of tartar
  • 2 Tbs granulated sugar (optional) for rolling balls in
  • No gum needed

Directions

  • 1. Mix the flours with the vanilla powder, ginger, cinnamon, baking soda and cream of tartar, shake in a container to thoroughly mix and set aside
  • 2. Cream butter, sugars and honey. Beat in eggs one at a time into creamed mixture. Add about half of the flour, continue mixing with mixer. Stir in the remainder of the flour with a spatula.
  • 3. Shape into 48 1-inch balls. Optionally roll each ball in granulated sugar.
  • 4. Place on parchment covered cookie sheet 2 inches apart. The cookie will spread, but not run. Flattening slightly is optional.
  • 5. Bake at 350 degrees F until lightly brown - (12 to 13 minutes). If rolled in sugar, cracks will appear. If the cracks seem a little wet, leave in the oven a little longer.
  • 6. After removing from oven, lift with a lifter to another cookie sheet to cool completely as they will be a little brittle while warm.
  • Notes
  • If you have powdered flavorings, they work best with this cookie. Honey and brown sugar helps with keeping the soft center.
  • Nutrition Facts
  • Serving size: 1/48 of a recipe (1 ounce).
  • Nutrition information calculated from recipe ingredients.
  • Amount per Serving
  • Calories 111.07
  • Total Fat 4.42g
  • Saturated Fat 2.5g
  • Cholesterol 18.98mg
  • Sodium 30.99mg
  • Potassium 36.16mg
  • Total Carbohydrates 16.69g
  • Fiber 1.05g
  • Sugar 7.17g
  • Protein 1.81g

Notes

I really missed being able to make these, since becoming gluten free, so this is finally a good cookie. I decided to roll it in sugar to get the cracked look of sugar cookies. Without the 'roll', it is the same as the original tea cake.

Categories: Cookies  Gluten-Free 

Author Credit: Family recipe

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