Gluten-free Chocolate Dipped Sugar Cookies

Method

• 1)

  In a large bowl, mix the sugar and butter at medium speed. Add the eggs and vanilla. Blend until mixed well. Add the flour, baking powder, salt and xanthan gum (if using). Mix at a low speed until well combined. With clean, dry hands, knead the mixture together to form a cohesive dough. It will be thick and relatively stiff.

• 2)

  Cover and refrigerate for at least 1 hour.

• 3)

  Preheat the oven to 170 degrees Celsius conventional heating (top-bottom heat). Line a baking sheet with parchment paper and set it aside.

• 4)

  On a lightly floured work surface, roll out the dough to a thickness of 5 to 6 mm and cut out any desired shapes.

• 5)

  Bake for 10 to 12 minutes. Remove from the oven, and allow to cool on the baking sheet until set before transferring them to a wire rack to cool completely.

• 6)

  Place half of the chocolate in a heatproof bowl, then set it over a saucepan of simmering water. Stir occasionally until it melts. Next, add the remaining chocolate and take the bowl off the heat. Continue stirring occasionally until the mixture is smooth and glossy. Dip half of each cookie into the chocolate. Then, lay them on a baking sheet lined with parchment paper and let the cookies chill in the refrigerator for a few minutes until the chocolate sets.

• 7)
  Store cookies at room temperature in an airtight container for up to a week.