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Biscochitos: Gluten-Free, Dairy/Casein-Free & Egg-Free

Now, I know many people are not fans of anise, but I encourage you to give this recipe for gluten free biscochitos a try anyway, they are scrumpdillyicious.  My best friend is averse to anise and refused to try one…well, until I started calling her names that is. ;-)

A funny thing happened once she finally caved in to my childish antics…she nearly ate my entire bowl of biscochitos, LOL!  To quote her, “using anise seed (instead of anise extract) allows just a subtle hint of licorice flavor to come through, which pairs very well with the cinnamon/sugar topping.  If anise extract were used instead, the flavor would probably be more pronounced due to the extract permeating all of the cookie dough.” 

Whatever.

Biscochitos: Gluten-Free, Dairy/Casein-Free & Egg-Free

Serves: 4 dozen cookies

Biscochitos: Gluten-Free, Dairy/Casein-Free & Egg-Free

Ingredients

  • 1 ½ cups Shortening (or Lard), chilled
  • 1 cup plus 3 tablespoons Sugar, divided
  • Egg Replacer (see recipe below), or 2 Eggs
  • 2 teaspoons Anise Seeds
  • 4 cups Gluten Free All-Purpose Flour (I use and recommend Better Batter)
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • 3 tablespoons Brandy (or Apple Juice)
  • 2 teaspoons ground Cinnamon
  • For the Egg Replacer, combine the following in a small bowl:
  • 4 tablespoons Water
  • 2 tablespoons Oil
  • 1 teaspoon Baking Powder

Directions

  1. Preheat oven to 350°F. Beat shortening (or lard) and 1 cup sugar in a bowl until fluffy. Add egg replacer (or 2 eggs) and anise seeds, and beat until very light and fluffy.
  2. In a separate bowl, sift together flour, baking powder and salt. Add to creamed mixture along with the brandy (or apple juice). Mix thoroughly to make a stiff dough. Refrigerate dough until well chilled.
  3. Roll out dough between waxed paper to just under ½ inch thickness. Cut with flour dusted cutters of desired shape(s).
  4. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side.
  5. Place cookies on ungreased baking sheets.
  6. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.
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Okay, if you insist on it, I will tell you a little secret.  You can always omit the anise and have a wonderful cinnamon treat instead (but I reserve the right to call you a weenie…and yes, I’m talking to you Deanna and Shirley, hehe). :-D

 

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Comments

  1. kelly says:

    I am not a fan (or so I think) of anise, but that is only cause I am not a fan of black licorice. These look awesome and worth the taste test. =0) Heading over now. =0)

  2. Laurel says:

    One of these days I'm coming out there and kidnapping all the men in your house so I can feed my baking addiction without turning into the Goodyear Blimp! As always the cookies look scrumdeliumptious. I know how hard it is to bake when you can't taste the results, you are such a good mom. I was concerned at first because I didn't see the goldfish but there they are lurking at the bottom of the pond, whew. Have a wonderful New Year, one that answers all your questions and puts you and yours on the path to vibrant good health.

    • One of these days I will learn to put down my cup of hot tea before reading one of your comments, it doesn't feel too great flying out my nose. Then again, it kind of clears out my sinuses for a few minutes, LOL!

      The goldfish are ever present Laurel, I think I need to coin a new mental illness after them. ;-)

      I hope you have a wonderful New Year too, I will toast you a virtual green smoothie at midnight!

      • Laurel says:

        Thanks hon and sorry about the tea. Indian food and jalapenos are usually good for a few minutes respite as well. Personally though I prefer serranos, the hotter the better.

    • GF Dad says:

      No kidnapping required…just let me tie up some loose ends and I'll be right over.

  3. Jeri says:

    When I was little my mother's staple Christmas baking was homemade peanut brittle and assorted flavors of rock candy. She would save her coffee cans all year long to use for them and give as gifts. Anise flavor was one she used every year so I grew up with it and liked the flavor very much. I have never purchased anise seed before so this will be a new product for me but an old memory in the flavor. Happy New Year, Heidi!

  4. ROFL … way to call a girl out there, Heidi! I do like black jelly beans though. Go figure!

    Like Laurel I was happy to see those goldfish there. I know they weren't in the photo on Silvana's blog. Too bad, because I bet they would have enticed more folks to make them. Just too darned cute!

    Anyway, if you make these cookies for one of our many get togethers in 2011 (woohoo!), I will try one! ;-)

    xoxo from the anise wuss,

    Shirley

    • I'm such a bully, LOL!

      I was going to submit this photo to Silvana at first, then I thought…better not scare people off before I have a chance to catch them in my glutadoodle web! ;-)

      II will definitely make some to bring to one of our get togethers (and you've redeemed yourself from being called a weeny since you like black jelly beans…that makes you a-okay in my book!). ;-)

      xo,
      Heidi

  5. Bisco-what? They look almost too adorable to eat! I'll try (almost) anything, so you wouldn't be able to call me a weeny :)

  6. Tia says:

    Your cookies look very cute. I like cookie cutter shapes, even the ever-present goldfish. It should be part of your signature. I am not a licorice fan at all. So I'm not sure about anise. But before you go calling me a weeny *cough* -brussel sprouts- *cough*… I have expanded my food repertoire quite a lot this year, so maybe. But, it looks like it will be a little while before I can make anything with sugar. At least I can look at a picture now.

    xoxo,

    Tia :P

    • ROFL, touché! :-D

      I've progressed quite a lot this year too, beets were my big achievement for 2010 but I'm not sure I'll ever like Brussels sprouts. I keep trying though because someone played a joke on me by blessing me with a child who likes them (although I think he just enjoys watching his brother, dad and I gag our way through them…he cackles like a menacing cow).

      I'm officially off of sugar too, even honey (for the duration of my elimination diet, but I can still use stevia, agave and fruit). We'll tackle this one together! :-D

      xo,
      Heidi

      • Tia says:

        Well, I'm not as noble as you. I just can't handle the sight or smell of it since getting sick. But I am a little better today. But, I am hoping to be noble soon. Got too much stuff to try before the holidays and baking recipes that I tried. Want to cut way back. How is the elimination diet going?

        Have you tried brussel sprouts roasted in the oven with olive oil, salt and pepper? That's my favorite. Just a thought.

        Also, looks like we might finally meet in person this March. Yay!

        xoxo,

        Tia

        • It's not too bad actually, but I haven't fully started it yet…I need to slowly wean myself off of coffee, that is going to be my only real hurdle to jump *sniff.* I just got a couple new cookbooks that seem to largely fit the bill for giving me inspiration on what to eat, "The Primal Blueprint Cookbook" and "Green Smoothie Revolution." I've already weaned myself off of most sugar, which is really quite amazing in and of itself (the one plus side of having lost my sense of smell and taste).

          I've tried Brussels sprouts every way you can imagine but I cannot seem to hide that bitterness enough to make me enjoy them. I have the same aversion to cauliflower, but broccoli and cabbage, I love those. Kale is another new love of mine, but dandelion greens…ick. Why is it that the healthiest foods always seem to taste the worst?

          Are you going in March too? WOO-HOO! I cannot wait to meet ya (but don't be surprised if I just start laughing, you just really tickle my funny bone, LOL!).

          xo,
          Heidi

  7. Jeri says:

    Laurel, I clicked on your link. I remember doing a science experiment with my youngest with a string in sugar water to watch sugar crystals form. I will have to hunt down my mom's recipe. She would use a candy thermometer on the stove and boil and boil; when it was ready she poured the hot liquid out on a cookie sheet to cool and then break it up into pieces. Can't remember if she used a hammmer or her hands LOL. Probably a hammer. Some of those pieces could be pretty sharp.

    • Laurel says:

      It sounds like making brittle. I still have to uncover that old cookbook. I wonder how many ways we'll find to make it? I almost feel like Mary Poppins "just a spoonful of sugar makes your immune system go down, immune system …" Sorry for hijacking your post Heidi but it won't stop me from doing so again. Happy New Year everyone.

  8. Kelli says:

    We have just went gluten free at our house, and I am loving your blog.

    I never thought it would be so easy, but with all of the advise on the web it is amazing!

  9. Laurie says:

    Oh my…and to think I grew up eating my father's classic Italian pizzelles with anise seed/extract and grew to love the licorice flavor! And now…many moons later there's a new gluten-free cookie…Biscochitos! I will make these tonight & more than likely thoroughly enjoy the anise flavor which will bring back fond memories of my childhood. I love this site!

  10. Oh my gosh, how did I miss these little Land of Enchantment cookies of yours? That question was rhetorical, I can't even keep up with my own blog, let alone others. BUT, biscochitos? When I lived in Taos (back in my hippie-girl days), I made the best biscochitos, but after going gluten-free, I just wrote them off. Mainly because I didn't want to spend the time to redesign them. Glad I waited long enough for you to do it for me. =)

    I'll definitely be snapping up this recipe. Thanks, Heidi-girl!

    Peace, love and GF cookies.

    Melissa

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