Gluten Free One Bowl Toffee Sandies
It’s the time of the year when your home smells like an enchanted bakery… butter, vanilla, spices… i wish I could bottle the fragrance and enjoy all year long! No candle will hold a flame to the magical scent of holiday baking!!
I start making my cookie doughs in early November and freeze to bake in batches the weekend before giving as gifts and each night after work putting the finishing touches on them. So many years and memories baking for friends and family. Baskets lined up to be filled with the little treasures made with love. I may be gluten free, but I do still bake special favorites for friends.
This recipe was originally made with wheat flour, but the taste and texture stays the same when using gluten free flour.
Recipe:
Total time: 1 hr 40 mins (1hr 10 mins baking)
Low temperature and long bake give these cookies a deep toffee flavor.
In a mixer add the following:
1 cup of sugar
1 cup of butter softened — do not substitute non-dairy spreads as the toffee flavor develops from the butter in recipe.
2 teaspoon of vanilla extract
1 egg yoke, save white for later use
1-3/4 cups of gluten-free flour (I use Bib’s Red Mill 1 to 1. Do not use a gf flour with beans in ingredient list.
Topping:
1/2 a cup, finally chopped walnuts (I use a Cuisinart mini chopper to grind them finely)
Egg white with 1 Tbs water
Combine all ingredients for cookies until dough comes together. Dough is very thick, may need to be scraped down a couple times to mix. See video.
Prepare a 15 1/2 x 10 1/2 jelly roll pan sprayed with Pam and lined with parchment paper. Dough will be thick and sticky. Use wer hands to spread dough and then smooth with metal spatula that’s dipped in hot water to help spread the dough across the pan. It will be a thin layer.
Using egg white add 1 tablespoon of water and beat with a fork. With a pastry brush spread egg white over entire dough. Sprinkle with ground walnuts and place in a 275° oven. Set timer for one hour. Leave oven closed for the hour. At one hour check to see if center is golden. If still pale, let bake for 10 mins.
Once removed from oven take a sharp, serrated knife and cut into rectangles, cut each rectangle into a triangle by cutting each diagonally. Leave in pan to cool completely after cutting.
You can serve as is, or separate them and drizzle with melted chocolate across the top, Using a quart size freezer bag ( holds up better than a thin sandwich bag) place 3/4 cup melted chocolate then snipping off a tiny bit of the corner so that you can pipe out thin drizzle of the chocolate on each individual triangle.
Let’s sit in pan till chocolate hardens. Carefully remove individual triangles place in cookie tin lined with wax paper..
Cookies have a melt in your mouth crumbly texture.
These can be refrigerated for up to one week or stored in the freezer for up to 1 month.
These delicious cookies will be on your cookie tray year after year!
Enjoy! ❤️
Annie
