I do believe we’ve cracked the code for the Williams Sonoma Peppermint Bark Cookies. After the success of Moravian cookie challenge nothing was off limits in the Canteen kitchen. I’ve always wanted to buy these cookies even though they cost as much as college tuition – or so it seems. I’ve settled for giving some as gifts. But I’ve always wanted some of our very own – the gluten-free version that was also not the price of a Mercedes. Guess what?There is a Santa Claus.
While the Moravians took a little bit of time to crack the code, these were all show and no big deal in the end. They’re easy to make. Thin-ish little chocolate wafers infused with too much peppermint are dipped in white chocolate and smattered with broken candy cane shards. Made just about the same way as the Moravian Spice Cookies these can be yours in less time it takes to drive to the mall, find a parking space and wait in line to check-out at Williams Sonoma.
Aside from the lingering scent of peppermint perfume in your hair, it’s a remarkably easy recipe to prepare. Just don’t be surprised when people ask if they can borrow your new peppermint shampoo. Or ask to share one of the three thousand candy canes you smell like you must be carrying in your pocket. The peppermint smell only lasts a few days. Really.
Mix the Bark dough up in the food processor, knead it a bit, roll into a log and chill. Slice thin rounds, chill and bake. That’s it. And do not skimp on peppermint. It starts off a little large but mellows. The coating is easy if you find the right stuff. Don’t even think about using white chocolate chips – they turn into a greasy mess if you try to melt them. Use a solid white chocolate bar or even better, a dipping white chocolate. Like the stuff called Bada Bing Bada Boom from Chocoley – really, that’s what it is called.
I’d order the Bada Bing chocolate enrobing stuff right away if you don’t have another source of dipping chocolate that is gluten-free. Alternatively, you can use white bar chocolate and temper it. Follow the links in the recipe for tempering directions.
Gluten-free Barking. Better than you can imagine.
|Peppermint Bark Cookies, Gluten Free|| |
- 185 grams AP GF flour (93 grams superfine brown rice flour plus 46 grams each superfine white rice flour and tapioca flour/starch) (scant 1½ cups)
- 150 grams superfine granulated sugar (3/4 cup)
- 65 grams unsweetened dark cocoa (2/3 cup)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 115 grams unsalted butter, chilled cut into cubes (8 tablespoons)
- 1 tablespoon solid vegetable shortening (Spectrum)
- 1 extra-large egg
- 2 teaspoons pure peppermint extract
- ½ teaspoon vanilla extract
- 16 oz. bag Bada Bing Bada Boom Enrobing White Chocolate or similar GF white chocolate candy melts. Optional: Tempered white bar chocolate.
- GF Candy Cane pieces
- In the bowl of a food processor combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Pulse a few times to mix well. Add the cubed butter, shortening and pulse until the mixture looks like coarse crumbs. Add the egg and flavorings. Pulse until the mixture forms a ragged ball - a very ragged ball that looks pretty dry. Dump mixture onto plastic wrap and carefully remove blade. Knead with the heel of your hand until mixture looks smooth and comes together. It won't take long. Divide dough in half. Roll each half into a log about 1.5 inches thick. Wrap securely in plastic wrap and refrigerate overnight. Dough can be frozen at this point. Wrap well.
- Preheat oven to 375. Line two baking sheets with parchment. Remove dough from refrigerator and using a very sharp small paring knife, slice very thin rounds and place on parchment lined baking sheets rather close together. They won't spread much at all. Chill baking sheets before baking. Place directly in the oven from the refrigerator. Bake about 5 minutes and rotate. Bake about 4 minutes more or until they are slightly crisp but don't let them burn. Flip a cookie over to check the color on the bottom if you aren't sure. They will crisp as they cool. Place on a rack to cool completely before dipping in chocolate coating. Overnight is best because they will continue to crisp as they rest.
- Melt the chocolate according to the directions on the package. Or follow the directions for tempering a white chocolate bar. Dip each cookie and place on a parchment lined baking sheet. Immediately sprinkle chopped candy cane on the top side of the cookie. Let set. Gift them, eat them and be happy.