Fragrant, spicy, and enveloping, these star anise cookies are a little journey into ancient flavors and the warm atmospheres of the holidays. The coconut butter lends a delicate fragrance and a soft consistency to the dough, while the combination of whole grain rice flour and buckwheat provides a rustic yet balanced texture, perfect for a gluten-free pastry. Molasses adds depth and an irresistible amber color, enhancing the intense aroma of star anise that makes these cookies unique. Perfect to accompany tea, herbal teas, or a good coffee, they are an aromatic treat lactose-free, naturally rich in taste and tradition. These star anise cookies originate from the Gingerbread cookies gluten-free recipe with a few small variations. Do you love simpler, more delicate flavors? Try the Christmas Cookies with rice flour.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Christmas
Ingredients
- 2.5 oz coconut butter
- 2 eggs
- 1.76 oz brown sugar
- 1 cup gluten-free whole grain rice flour
- 1 cup gluten-free buckwheat flour
- 0.88 oz molasses (or forest honey)
- 1/2 tsp salt
- 1/2 tsp gluten-free baking powder
- 2 tsps star anise (ground)
Tools
- 1 Mixer
- Cookie cutters
- 1 Baking tray
Steps
In the mixer, blend all the ingredients until you get a compact and smooth dough.
Cover with plastic wrap and let it rest in the fridge for 1 hour.
Roll out thin to a thickness of 2 inches (5 cm) and cut various shapes with cookie cutters.
Bake at 356°F (180°C) in a preheated static oven for 10 minutes.
Remove from the oven and let cool on a wire rack to allow moisture to escape.Melt the chocolate and dip them halfway. Place them on a wire rack and decorate with sprinkles. Let dry in a cool place for a couple of hours.
Advice
To flavor, you can also add the zest of 1 grated orange.
They keep in a closed tin for 1 week.
Instead of coconut butter, you can use 90 g of any vegetable oil or 90 g of lactose-free butter or margarine.
You can freeze the dough already portioned for up to 2 months and bake it directly from frozen, increasing the baking time by 2-3 minutes.
FAQ (Questions and Answers)
Is molasses mandatory?
No, but it gives color and depth. You can replace it with dark honey or maple syrup, keeping in mind that the flavor will be more delicate.
Can I replace coconut butter?
Instead of coconut butter, you can use 90 g of any vegetable oil or 90 g of lactose-free butter or margarine
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