I promised to keep you posted about my attempts to make cookies with cookie cutters from the recipe I posted two weeks ago. I am happy to announce that they were a great success! I just added two additional tablespoons of rice flour to the original recipe, otherwise I followed it to a t. After you take the dough out of the frige, take a handful of dough and roll it out between two pieces of parchment paper 0,5 cm thick. Take any shape of the cutters and start creating! Cover a baking tray with another piece of parchment paper and place the cookies 1–2 cm apart. Put into preheated oven on 170°C for around 15 minutes or less, the cookies are done when they get golden color.
Blueberry dip
In the next step I should obviously decorate them with frosting, but since I don’t like to use sugar that much and I couldn’t find a quick recipe for a gluten-free and sugar-free frosting, I decided to make some sort of a dip – let’s be honest, plain cookies can get quite annoying at one point. ;) I chose blueberries, partially because I have them in the freezer (I’m lucky enough that they grow in the forests nearby, I can eat them throughout the whole year!), partially because this is my favorite all year round fruit. You’ll need:
2 cups frozen blueberries ♥ 2 tbsp water ♥ 8–10 drops of stevia / 2 tbsp coconut sugar
Mix the blueberries with two tablespoons of water and stevia or coconut sugar in a medium saucepan, Currently, I use the ste-zero stevia drops I found in Interspar, of course I had to get it because I haven’t seen it in any other shop in Slovenia so far, and I really like it.* Then bring to boil and leave it to cook for 10 minutes. Blend the blueberries with a hand blender and allow the sauce to cool slightly. Pour the dip in a cute bowl and serve along with some cookies!
*If you don’t like the taste of stevia, I would recommend you to use coconut sugar which has a yummy caramel taste!
The dip is both sweet and sour and perfectly complements the sweetness of the cookies. You can basically do the same with any kind of fruits. Just make sure you don’t eat this with your favorite white shirt because the blueberry pigment is insanely hard to remove! (Trust me, I did that mistake only once :D) And what is even better, you can use it as a jam the next day, it is definitely much healthier than the one you find in stores :) Take care ♥
Vesna
