Alta Mantsch’s Gluten Free, Dairy Free, Nut Free Lemon Earl Grey Cookies33
Piggies! It is DAY 16 of Gluten Free Baking With KitchenAid in honour of our 7QT Stand Mixer Giveaway and today I am thrilled to celebrate with one of my lovely virtual friends, Alta Mantsch from Tasty Eats At Home. I first came in contact with Alta when we both became regular contributors to The Balanced Platter, and it didn't take me long to totally fall in love with her. First of all, isn't that the most fantastic name for a blog? Secondly, she is just a really cool lady.
Alta is a recipe writer, amateur food photographer (pretty darn good if you ask me!), and self-taught "home-chef-in-training" as she calls herself. She shares her journey with food in a humble, personal, authentic, honest way that I find incredibly appealing. All of her recipes have been gluten free and dairy free since 2009/2010 and are simple and easy to follow. She also specializes in creating delicious meals on a budget. She always shares fantastic hints and tips in her posts for The Balanced Platter, such as her article on Eating Seasonally and Locally. I really look forward to her monthly post!
On Alta's blog, you will absolutely find some "Tasty Eats At Home!" Delicious vegetable dishes such as her gluten free vegan scalloped potatoes, gluten free vegan cheesy crackers, warm eggplant and summer squash salad, gluten free, dairy free zucchini cupackes with coconut cream frosting, gluten free vegan cheescake with blueberry compote, and so many more delectable recipes. There are so many simple little delights on her site, I barely even know where to start!
These gluten free, dairy free, nut free, lemon Early Grey cookies she is sharing with us today are just a taste of the sensational recipes you will find coming out of her adventurous kitchen! In her original blog post, Alta says, "These little cookies have a lovely lemon flavour that will brighten any dreary, cloudy, or otherwise less-than-sunny day. They’re not overly sweet, they’re not rich, and they’re perfect with a cup of hot tea. Yes, Earl Grey would be a great option here!"
These are absolutely delicious and really different. My mother LOVED them, and she is quite the cookie snob! LOL! She is a HUGE Earl Grey tea fan and was in piggy heaven! If Alta's gorgeous photo isn't enough to make you grab for your stand mixer, how about this little anecdote: Mum, dad, Scott and I polished off the entire batch while watching season two of Downton Abbey at midnight! It was sublime! Don't miss out on these cookies. They are sensational!
Alta Mantsch’s Gluten Free, Dairy Free, Nut Free Lemon Earl Grey Cookies
- 3/4 cup sugar, plus 1/4 cup more for rolling
- 2/3 cup potato starch
- 1/2 cup vegan buttery sticks, softened
- 1/2 cup sweet white rice flour
- 1/2 cup quinoa flour
- 2 Tbsp fresh lemon juice
- leaves from 3 bags of Earl Grey tea, crushed fine
- 1 egg
- zest of 1 large lemon
- 1/2 tsp guar gum
- 1/2 tsp gluten free baking soda
- 1/2 tsp pure vanilla extract
- 1/4 tsp baking powder
- 1/4 tsp Celtic sea salt
- Preheat oven to 180 / 350 degrees.
- Line baking sheets with parchment paper or a Silpat.
- In a medium bowl, whisk together flours, potato starch, guar gum, baking powder and soda, salt, and tea leaves. Set aside.
- In the bowl of a stand mixer, add buttery sticks and sugar. Beat on medium speed until fluffy and pale (about 2-3 minutes), and then add egg.
- Beat on medium until egg incorporates, and add vanilla, lemon zest, and lemon juice. Beat until incorporated.
- Turn speed to low and add in flour mixture, and allow to beat until incorporated, scraping down the sides as needed.
- Place the remaining sugar in a small bowl, and using a tablespoon (and another spoon if needed), scoop tablespoon-sized balls of dough, and roll them around in the sugar.
- Place on the prepared baking sheets, 2-3 inches apart.
- Bake for 10 minutes or until edges are just barely starting to brown.
- Allow to cool on a wire rack.
- Makes about 2 dozen.
Piggy Cooking Tips
Easily Remove Cakes from tins
If you leave a cake too long in a greased tin, it can be difficult to remove. A really easy way to ensure a cake slides right out of a greased tin is to run the bottom of the tin over a very low flame on the stove top. This will melt the fat that was used to initially grease the tin and the cake will slide right out.