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Ingredients
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla
- 2 1/4 cup gluten-free all-purpose flour
- 1/4 cup canola oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon orange zest
- Jam, Chocolate, or whatever filling you prefer
Details
Servings 28
Preparation time 15mins
Cooking time 35mins
Adapted from glutenismybitch.com
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together eggs, sugar, vanilla, oil and orange zest.
3. Using a sifter, pour flour, baking powder and salt inside and sift on top of liquid mixture. Using a wooden spoon mix together until crumbly. Add water a small amount at a time if mixture is too dry.
4. Knead dough until smooth, then transfer ball to gluten-free floured surface. Flour rolling pin and roll out dough to 1/4-inch thick.
5. Using a 3″ round cookie cutter, cut circles in dough and transfer to lightly greased cookie sheet.
6. Using a teaspoon, place one teaspoon of preferred filling (I used chocolate almond butter and pomegranate jelly) in the center of dough round.
7. Fold left edge of circle until it almost hits the center. Fold right edge over to create a pyramid. Fold the bottom edge up to meet the other sides, folding one side under the right and over the left. Pinch the ends.
8. Place on a cookie sheet and bake for 18-20 minutes until golden.
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