酥饼是我第一烘焙食谱e之一William Hill网球ver learned. This makes sense, I guess, since it’s such a simple cookie: the most basic recipes call only for butter, flour, salt, and a little sugar. And it doesn’t require any ornate decorating. Some rolling, scoring, and a few fork pricks are just fine.

不用说，我的前几批酥饼定期参与黄油和面粉。今天，我修改了配方是素食主义者，而这个假期，我也创建了一个版本，非常适合麸质和无麦食。这个素食主义者，无麸质的假期柑橘脆饼是喜庆，制作简单，而且它的味道像橙香味脆饼饼干我喜欢做，当我在中学（我的玛莎·斯图尔特的圣诞食谱值得信赖的堆栈指导）每个位。

这是我在无麸质脆饼的第一次尝试，尽管事实上，我一直在试图找到假日烘焙食谱都是素食主义者友好和GF。William Hill网球这么多的朋友（或朋友的家庭成员）需要一个或两个的住宿，我和爱人烘烤食用的商品，每个人都可以享受和分享。

I’m crediting my crumbly, crispy, super authentic cookie results toPamela’s All-Purpose Flour Artisan Blend。我一直知道它是最流行的无麸质面粉在那里的一个，现在我明白为什么。这是我第一次使用它，和现在已经试图在松饼和我gluten-free gingerbread cake，太，我认为这是完全看齐自制GF面粉混合，这我通常建议在商店买的交融。我从来没有猜到的是，这些饼干不含麸质，我不能作出这样的要求对我所有的无麸质烘焙食品。

面粉是素食主义者，非转基因，它有没有黄原胶（一种成分，我发现了一个有点棘手的工作在过去）。我结合面粉帕梅拉的坚果粉混合—a mix of almonds, pecans, coconuts, and walnuts—for a melt-in-your-mouth crumb, and I was so happy with the results. The cookies are just the right amount of crispy and tender.

帕梅拉的庆祝所有本月无麸质，喜庆的最爱，我很高兴一个素食主义者的食谱已经促成了他们的展示！饼干富矿包括在每周的节日抽奖活动帕梅拉的Facebook页面和a rich collection of gluten-free recipes on the company website。

我的一个最喜欢的博客，林赛咖啡馆Johnsonia（谁教我如何制作完美slow cooker black beans), contributed someegg nog slice and bake cookies那样子恒星（并且可以与纯素黄油和鸡蛋代用品来veganized）。我还流口水了她vegan chai spiced snowball cookies，和这些林茨缺口饼干，which are also easy to veganize.

随着被轻松和美味的酥饼非常适合送礼。这井游记，并将继续在室温下长达一个星期。也甜而不腻的饼干，这意味着它们是作为适合下午茶的杯中，因为它们是甜点。我肯定打算盒子里我的一些特殊的人的这一年。

素食，无麸质假日柑橘脆饼

Author -盖娜·哈姆肖

打印配方 Pin Recipe

准备时间： 10minutes

库克时间： 10minutes

总时间： 20minutes

Yields: 2-3打饼干

Ingredients

• 1lb2sticks vegan butter
• 3/4杯子confectioners' sugar这使得糕饼屑真嫩，但您可以替换蔗糖如果这就是你有什么
• 1茶匙香草精
• 2汤匙橙皮about 1 large orange's worth, plus 2 tablespoons of freshly squeezed juice from the fruit
• 2杯Pamela's All-Purpose Flour Artisan Blend*
• 3/4杯子帕梅拉的坚果粉混合或杏仁粉
• 1/4茶匙salt

说明

• 在装有桨附件（或使用手动搅拌机和一个大型搅拌碗）一台搅拌机，打在中速黄油和糖，直到他们蓬松，约2分钟。威廉app击败香草，橙皮，橙汁。
• 加入面粉和盐（您可以在两个回合做是为了避免面粉到处飞，你混合），并在低速搅拌直到面团很好地结合起来。这将是软的。塑造成两个盘，用保鲜膜包裹它，并转移到冰箱至少1小时来冷却。
• Preheat your oven to 350F and line two baking sheets with parchment paper.
• Flour a clean surface and use a rolling pin to roll the disks of dough to 1/4-inch thickness. Use a cookie cutter to cut the dough into shapes, then transfer them to the baking sheets. Prick each cookie a couple times with a fork. Bake for 8-10 minutes, or until the cookies are firmed up, but not browning (it's OK if they're just barely golden, but they shouldn't get dark at the edges). Transfer the baking sheets to a wire rack to cool for 20 minutes, then transfer the cookies from the sheet to the rack and allow them to cool entirely before enjoying.

笔记

*You can substitute 2 cups of unbleached, all-purpose flour.

如果您想略有不同的味道，你可以尝试用两种柠檬或酸橙皮和汁（我想梅尔柠檬会很精彩）的cookie。而且，您可以随时与我们的创意与装饰/切割你喜欢！我一直是简单的用一个单一的俗套形状，但你可以尽可能多的，当你把饼干盒一起使用像你。

If you’ve got a vegan and gluten-free eater in your life (or someone who’s either/or), perhaps this’ll be the perfect edible gift to share in the coming week. I hope so. And if you’d like more cookie options to leave by the tree, here are some of my all time holiday favorites (all of which you can make GF by swapping in Pamela’s All-Purpose Flour Artisan Blend):

燕麦葡萄干饼干豆蔻
Vanilla almond sugar cookies
蔓越莓杏仁脆饼
糖蜜生姜饼干
Chewy chocolate cherry almond cookies

Happy baking, friends. I’ll be checking in later this week with one more ultra-simple, hearty legume and grain dish to keep you grounded as we enter the final stretch of 2018.

XO

This post is sponsored by帕梅拉的产品。All opinions are my own, and I think these baking mixes are awesome. Thanks for your support!