Ingredients
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¾ cup (98 g) Pastry Flour
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½ cup (80 g) Buckwheat Flour
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½ teaspoon Xanthan Gum
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¼ cup (55 g) organic Cane Sugar
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¼ teaspoon Salt
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6 tablespoons Shortening
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1 tablespoon Apple Cider Vinegar
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½ teaspoon Vanilla Extract
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3 tablespoons Coconut Milk
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½ cup (140 g) Figgy Pear Jam
Directions
A cookie filled with jam now that’s decadent. This allergen-free version of a certain popular cookie uses Figgy Pear Jam as the filling, but feel free to choose another jam to fill yours.
Steps
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1
Done
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Combine the flours, xanthan gum, sugar, and salt in a large mixing bowl. |
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2
Done
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Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms. |
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3
Done
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Add the vinegar, vanilla, and milk. Work the liquids into the dough. |
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4
Done
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Separate the dough into two equal sections. Roll each section between two pieces of parchment paper to create two sheets of dough about 4 inches (10 cm) wide, 8 inches (20 cm) long, and ¼ inch (6.5 mm) thick in the center, with the edges tapering to a thinner ⅛ inch (3 mm) thick. |
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5
Done
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Spread half of the jam down the center of one dough sheet. Fold one side of the dough over the jam, then fold the second side over the first to create a log. Gently flip the log over so that the folded side is on the bottom; repair any cracks with a small amount of water and your fingers. Repeat this process with the second sheet and the remaining jam. Refrigerate the filled logs for at least an hour. (If you plan to refrigerate longer than an hour, wrap the logs in plastic.) |
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6
Done
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When you are ready to bake the cookies, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. |
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7
Done
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Slice each log into 8 cookies, about 1 inch (2.5 cm) long. Place the cookies on the baking sheet, with space in between. |
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8
Done
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Bake for 14 to 16 minutes, until lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Store them in an airtight container at room temperature for up to 2 days. |
