I have been craving gluten free milano cookies, but of course, they don’t make any. I found a regular recipe for a knock-off milano cookie on Top Secret Recipes’s website. I knew that using regular (not superfine) rice flour would create a crunchy cookie, but I just cannot stand the gritty texture. I was able to convert it into gluten free milano cookies without the grittiness by using sorghum flour, potato starch and tapioca starch. Though sorghum doesn’t have a pleasant color, if the use of lemon extract provides more of a yellow color, just like milano cookies. And if you use clear vanilla it will even have a closer to milano cookie color. They came out great! I filled them with a cooled thick chocolate ganache frosting that I already had left-over in my frig (recipe below). Enjoy!
Gluten Free Milano Cookies
Not Pepperidge Farm's, but the chocolate ganache filling is to die for, and the cookie is tasty, as well!
- In a small sauce pan scald evaporated milk (almost to a boil); add chocolate morsels and stir until thick, as in fudge.
- Remove from heat and allow to cool at room temperature.
- Note: Normally for frosting you'd want to do the steps above in a glass bowl over boiling water in a pan, but you don't need a thin frosting here, therefore, straight in the pan it goes!
- Line a cookie sheet with parchment paper and set aside.
- In a medium size bowl, whisk together flour, starches, xanthan gum and salt; set aside.
- Cream butter and powdered sugar.
- Add again and mix well.
- Add vanilla and mix again.
- Add flour mixture and mix well.
- Refrigerate for about 30-45 minutes.
- Preheat oven to 350°F.
- Coat a smooth flat surface with potato starch, make it almost invisible. Do the same with the rolling pin.
- Roll the dough out to little less than 1/8".
- Cut your desired shapes with a cookie or biscuit cutter.
- Place raw cookies on the lined baking sheet. They do not spread, therefore, wide spacing is unnecessary.
- Place baking sheet in center rack of oven and bake for 11-13 minutes.
- Place on a cooling rack until completely cooled.
- Spread the fudge filling onto the flat side of a cookie and top with the other cookie, flat sides together.
For a crisper cookie use regular sugar instead of powdered sugar. Powdered sugar gives more of a creamier, doughier texture. Evaporate cane juice works well, too.
If you decide to make the filling a day ahead of time, bring the chocolate filling to room temperature before using.
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