The Gluten Free Bistro's "Thin Mint" Girl Scout Cookie

We wanted to give a Girl Scout cookie a try with our fabulous Bistro Blend All Purpose GF Flour. We made these gluten, corn, egg and soy-free. We found we had to use butter to make the outer coating work.

Ingredients:

1/4 cup shortening 

1/4 cup earth balance original 

1/4 tsp of salt

1 cup of white sugar

1 egg OR 1 tsp of flax meal whisked with 3 tsp of warm water (whisk and set aside- use in place of egg)

1 1/4 cups *Bistro Blend All Purpose GF Flour (our whole grain, non-GMO flour can be purchased at www.theglutenfreebistro.com)

1/2 tsp of mint extract

1/2 cup of unsweetened cocoa powder

4-5 squares of semisweet chocolate (chopped)

1/4 cup of butter

1/4 tsp mint extract

*One cup of Bistro Blend All Purpose Flour contains 12 gms of protein, 12 gms of fiber, B vitamins, minerals and antioxidants.

Directions:

1. In a small bowl mix gluten free flour, cocoa and salt. Cream the earth balance, shortening and sugar in mixer.  Add flax meal mixture (or egg) and mint extract. Slowly add in flour mixture. The dough may be coarse,  gather all extra crumbles together & form a ball.    

Place ball on parchment paper, and roll into a log.  Wrap the log with the parchment paper and put in the regrigeratior. Refigerate dough for 4 hours. ) 

2. Preheat oven to 350°F. Once dough is chilled,  slice off thin rounds, about 1/4 inches thick. Place on parchment lined baking sheet and bake for 10 to 12 minutes. Remove from oven and let cool on wire rack. (makes between 2 and 4 dozen cookies. 

3. Once cool, melt semi-sweet chocolate and butter and remaining mint extract in a pan. Be careful not to burn. Whisk mixture until creamy and remove from heat. Place cookie face side down in chocolate, flip with a fork, immerse the bottom and sides in chocolate. If chocolate is too thick, add a tiny bit of shortening to help thin out. If chocolate starts to harden, re-warm. Place cookies on wax paper or foil to dry/harden. Enjoy!