Old Fashioned Tea Cakes - Gluten Free
CATEGORIES
INGREDIENTS
  • Cooking Time: 12 to 13 minutes
  • Servings: 48 3 inch cookies
  • Preparation Time: 15
  • 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. 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. 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. 3. Shape into 48 1-inch balls. Optionally roll each ball in granulated sugar.
  4. 4. Place on parchment covered cookie sheet 2 inches apart. The cookie will spread, but not run. Flattening slightly is optional.
  5. 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. 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.
  8. Notes
  9. If you have powdered flavorings, they work best with this cookie. Honey and brown sugar helps with keeping the soft center.
  11. Nutrition Facts
  12. Serving size: 1/48 of a recipe (1 ounce).
  13. Nutrition information calculated from recipe ingredients.
  14. Amount per Serving
  15. Calories 111.07
  16. Total Fat 4.42g
  17. Saturated Fat 2.5g
  18. Cholesterol 18.98mg
  19. Sodium 30.99mg
  20. Potassium 36.16mg
  21. Total Carbohydrates 16.69g
  22. Fiber 1.05g
  23. Sugar 7.17g
  24. Protein 1.81g
RECIPE BACKSTORY
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.