The dough is amazing, and I found it very easy to work with (even with my de-glutenizing). You roll out two big sheets, one vanilla and one rootbeer flavored. Then you carefully set the one on top of the other and roll them up. Isn't that exciting looking? My slice is not perfectly clean, because I had to grind my own GF oat flour, and it ended up a little chunky!
Here are all the sliced babies, resting on the cookie tray, waiting to become super crunchy tasties!
And here is the final product! They were really good! They were super crunchy, and had a great flavor. Truth be told, there wasn't a ton of rootbeer flavor, but every once in a while you got a good hit of rootbeer flavor. Next time I might add even a little more rootbeer extract! I totally loved the way they looked, and they were a great little cookie. You'll like 'em if you make 'em!
1¾ cups flour (I needed about 2 - 2 1/4 cups of my gluten free flour mix (see below))
½ tsp. baking powder
¼ tsp. salt
1/2 c. Earth Balance
1 tsp. vanilla extract
¾ cup sugar
1 egg equivalent - I used EnerG Egg Replacer
1 1/4 tsp. root beer extract
Whisk together the flour/s, baking powder and salt in a medium bowl.
Place the margarine in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 2 to 3 minutes, until it is smooth and creamy. Add the vanilla extract and sugar; beat to incorporate, then add the egg replacer and beat to combine. Reduce the speed to low; slowly add the flour mixture and mix just until the dry ingredients are incorporated. If it seems too soft, add in a little more flour.
Transfer half of the dough to a mixing bowl; add the root beer extract. Knead the extract into the dough until blended. The dough will look slightly marbled; that's OK.
Cut four 20-inch pieces of parchment paper. Working with one dough half at a time, place the dough between two of the sheets and pat down to form a flat disk. Use a rolling pin to roll the dough into a thin oblong about 14 by 17 inches. Repeat with the remaining dough.
Remove the parchment from the root beer dough. Remove the top sheet of parchment from the plain dough. Place the root beer dough on top of the plain dough so they align as closely as possible. Trim away any excess edges.
Starting with the long side facing you, roll the layered dough into a tight jellyroll, peeling it off the parchment as you go. Trim the ends of the roll neatly. Roll up the dough in the parchment paper, twisting the ends to seal the cylinder of dough.
Transfer to the freezer for at least 1 hour and up to 2 days.
When ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
Unwrap the dough rolls from the freezer and place on a cutting board. Use a thin, sharp knife to cut the dough into 1/3-inch-thick slices. Arrange on the baking sheets spaced 1 inch apart. Bake 1 sheet at a time for 10 to 12 minutes, until the cookies just start to brown at the edges. (I cooked mine for about 15 minutes for extra crunch). Use a spatula to transfer to a wire rack to cool before serving or storing.
My Gluten Free Flour Mix
I adapted this from the PPK discussion boards... mostly from Isa & Kittee... It makes about 4 cups.