Name: Gluten-Free Fig Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: 1/2 pound dried figs, quartered -; 1/2 cup pomegranate juice -; 1/2 cup port wine or additional pomegranate juice -; 1/4 cup lemon juice -; DOUGH: -; 1/2 cup unsalted butter, softened -; 1/2 cup sugar -; 1/2 cup packed brown sugar -; 1 large egg, room temperature -; 2 tablespoons molasses -; 1 teaspoon vanilla extract -; 1 cup sorghum flour -; 1 cup brown rice flour -; 1/2 cup tapioca flour -; 1 teaspoon baking powder -; 1 teaspoon ground nutmeg -; 3/4 teaspoon salt -; 1/2 teaspoon baking soda -; 1/2 teaspoon xanthan gum -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Fig Cookies

1. 1/2 pound dried figs, quartered -

2. 1/2 cup pomegranate juice -

3. 1/2 cup port wine or additional pomegranate juice -

4. 1/4 cup lemon juice -

5. DOUGH: -

6. 1/2 cup unsalted butter, softened -

7. 1/2 cup sugar -

8. 1/2 cup packed brown sugar -

9. 1 large egg, room temperature -

10. 2 tablespoons molasses -

11. 1 teaspoon vanilla extract -

12. 1 cup sorghum flour -

13. 1 cup brown rice flour -

14. 1/2 cup tapioca flour -

15. 1 teaspoon baking powder -

16. 1 teaspoon ground nutmeg -

17. 3/4 teaspoon salt -

18. 1/2 teaspoon baking soda -

19. 1/2 teaspoon xanthan gum -

How to cook deliciously - Gluten-Free Fig Cookies

1. Stage

Place figs in a small bowl. Add the pomegranate juice, wine and lemon juice. Cover and refrigerate for 8 hours or overnight. Drain, reserving 1/4 cup juice. Transfer figs and reserved juice to a small food processor; cover and process until a thick paste is formed. Set aside.

2. Stage

In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, molasses and vanilla. Combine the flours, baking powder, nutmeg, salt, baking soda and xanthan gum. Gradually add to creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate for 1 hour.

3. Stage

Roll out each portion between 2 sheets of waxed paper into a 9x4-in. rectangle. Transfer 2 rectangles to a parchment-lined baking sheet; remove waxed paper. Spread reserved fig mixture evenly over both rectangles to within 1/2 in. of edges. Top with remaining crust; remove waxed paper. Using a fork, crimp edges to seal.

4. Stage

Bake at 350° until edges are golden brown, 15-18 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Transfer to a cutting board. Cut each in half lengthwise; cut widthwise into slices. Store in an airtight container.