Gluten-Free Embossed Cookie Recipe (For Patterned Rolling Pins)

Gluten-Free Embossed Cookies on wire rack

5 from 2 votes

Gluten-Free Embossed Cookie Recipe (For Patterned Rolling Pins)

This Gluten-Free Patterned Cookie Recipe is actually very easy to make using an embossed rolling pin. Rich with spice and black treacle and made with buckwheat and tapioca flour. No xanthan gum.

Prep Time45

Cook Time10

Chilling Time1 15

Total Time2 10

Course: Dessert

Cuisine: British

Servings: cookies

Calories: 122kcal

Author: Georgina Hartley

Ingredients

90 g whole almonds
120 g buckwheat flour
40 g tapioca flour + 2-3 tablespoons extra for rolling out
10 g mixed spice see notes
¼ teaspoon salt
50 g unsalted butter cubed, room temp
100 g caster sugar
1 egg medium
1 tablespoon black treacle

Metric - US Customary

Instructions

Pour the almonds, buckwheat flour, tapioca flour, sugar, mixed spice and salt into a food processor. Turn on and process for 1-2 minutes until combined into a fine flour. The almonds should have totally broken down.
Tip the flour mix into a large mixing bowl.
Rub the butter into the flour mix with your fingertips until it resembles breadcrumbs.
Pour the egg and black treacle in and stir in, at first with a spatula or wooden spoon but then start to bring the dough together with your hands. Carry on bringing together until the dough is a slightly sticky ball.
Wrap the dough in baking parchment and chill in the fridge for 45 minutes.
Split the dough in half so you are only rolling out a small amount at a time, chilling the other half of the dough in the fridge.
Lay out a sheet of baking parchment and dust lightly with tapioca flour. Add the second sheet of baking parchment over the top.
Roll out the cookie dough in between the sheets of baking parchment with a regular rolling pin until about 10mm thickness.
Remove the top sheet of baking parchment. Dust the rolled out cookie dough lightly with tapioca flour.
Use the embossed rolling pin and roll over the cookie dough confidently and deftly with medium pressure.
Cut out your cookies using a round cookie cutter 70mm. Tear away the excess dough.
Use a small offset spatula to lift up the cookies and place on a
baking parchment lined baking sheet, a couple of inches apart. You should fit about 6 cookies on a 12” baking sheet.
Place the baking sheet back into the fridge for 30 minutes.
Meanwhile re-roll and cut out the rest of the cookies, including the dough which has been chilling in the fridge.
Pre-heat the oven to 190°C / 170°C and bake the cookies for 9-10 minutes.
Allow the cookies to cool for 3 minutes on the baking sheet then remove to cool completely on a wire rack.

Video

Notes

The egg used in this recipe is medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Mixed Spice. If you can't find Ground Mixed Spice then you can blend your own version using my Homemade British Mixed Spice recipe.

Food processor

You can use almond flour instead of the whole almonds. If you are making this swap then there’s no need to mix the flours initially in the food processor. But if you are using whole almonds or ground almonds then you need to use the food processor to ensure a very fine grind on the almonds. It is best to process them with the other flours to avoid the almonds turning to almond butter.

Flour substitutions

Buckwheat flour: you can swap for oat flour or teff flour.
Tapioca flour: You can swap for arrowroot powder.

Top Tips

I recommend you read the whole post for the whole picture on how to make the cookies and use the embossed rolling pin.
Flour the cookie dough and not the embossed rolling pin to ensure the rolling pin doesn’t stick to the dough.
You should be able to cut out 2-3 cookies at a time from the middle of the rolled out dough, the pattern tends to get softer at the edges.
Remove the flour from the embossed rolling pin by using a pastry bristle brush after every single time you use it.
Chilling the dough is essential in maintaining the pattern on the cookie.

How to store

The cookies are best kept stored in an airtight tin in a cool dark place at room temperature for up to 5 days.

How to freeze

I recommend freezing the cookie dough prior to rolling out. Wrap the dough well in plastic wrap and aluminium foil and store in the fridge for up to 2 months. Defrost the cookie dough at room temperature, if it’s a bit soft then place in the fridge for 1 hour to firm up before rolling out.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 cookie.

Nutrition