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gluten-free jammie dodgers

Ratio Rally: Shortbread (Gluten-Free Jammie Dodgers)

This post is part of the Gluten-Free Ratio Rally, a group of gluten-free bloggers inspired and empowered by Ruhlman‘s Ratio and started by Shauna at Gluten-Free Girl. We get together each month and post many different takes on the same theme. This month that theme is Gluten-Free Shortbread and the rally is being hosted by Meaghan from Wicked Good Vegan.

Come along, Pond.

It has been a while since my last contribution to the Ratio Rally, and I can’t be happier to be back. With a pot of coffee, twelve jammie dodgers and a fez.

I might be excited because I am letting my nerd flag fly just a little bit. I can’t begin to tell you how long I have been planning to make these – it has been since I found out that the rally this month was for shortbread. Because shortbread meant an excuse to make a gluten-free “jammie dodger”. A british sandwich cookie that has a jam filling. They are buttery, just the right about of crumbly and crunchy.

A cookie for a grown up who likes the charm of a sandwich cookie but with the simple sophistication of a shortbread. Ok, and a cookie for your next gluten-free Doctor Who marathon.

For those of you who are not as awesomely nerdy as I am, the BBC sci-fi series Doctor Who has featured these cookies as the current incarnation of the Doctor’s favorite cookie, they even stood in for a self destruct button for the Tardis, his time machine/space ship, in one episode.

So clearly, I, as a proud nerd, had to make some. Having never had the real ones, and not being to able to ever have them, all I know is that these cookies seem to fit the descriptions of Jammie Dodgers that I could find. A shortbread cookie with a jam filling.


gluten free ratio rally logo

Shortbread is easy: 1 part sugar, 2 parts butter, 3 parts flour. And you can experiment from there. My ratio is a little different, but only because I bumped up or down amounts to get them to be even with the way butter is sold and to have an even cup of sugar (just in case you are still using your old fashioned measuring cups…shame on you!)

You can find the full list of this month’s participants at Wicked Good Vegan.

gluten-free jammie dodgers

Gluten-Free Jammie Dodgers

Recipe Type: Cookie
Cuisine: British
Author: Mary Fran Wiley
Prep time: 30 mins
Cook time: 17 mins
Total time: 47 mins
Serves: 24
  • 460 grams (4 sticks) unsalted butter, room temperature
  • 200 grams (1 cup) sugar
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla bean paste
  • 680 grams (5 cups) gluten-free all purpose flour blend*
  • 2 1/2 teapsoons xantham gum**
  • Strawberry or rasperry jam
  1. Cream together the butter, sugar, salt and vanilla bean paste until it is just blended.
  2. Add the flour in 2 batches, scraping down the sides of your mixer after each addition.
  3. Stir in the vanilla bean paste.
  4. Refrigerate the dough for about 30 minutes. About halfway through this time, preheat your oven to 350 degrees.
  5. Lightly flour a surface and roll the dough out and cut into 2.5″ circles. On half of them, cut out a small circle or heart.
  6. Pop the cut out cookies on cookie sheets into the freezer for 5 minutes before baking.
  7. Arrange about a half inch apart on a cookie sheet lined with parchment and bake for 12-15 minutes.
  8. Cool on a wire rack.
  9. Spread the half the cookies with a scant teaspoon of jam and then top with a cookie with a hole cut out of it to make a sandwich.
*This recipe will work best with Cup4Cup Gluten-Free All Purpose Flour. You may use Jules Nearly Normal or Better Batter flours with good results. Do not use a baking mix such a Pamela’s or Gluten-Free Bisquick. **Xantham gum only needed if it isn’t in your all-purpose blend, the suggested blends already include it.
gluten free chocolate chip cookie sandwiches

Birthdays deserve special treats

gluten free chocolate chip cookie sandwiches

Birthdays really do deserve special treats.

Not boring, normal things.

Not something that you make to cheer yourself up when you are feeling blue. (Don’t tell me you never baked to make yourself feel better).

Birthdays deserve a little extra something.

A chocolate chip cookie might be a classic, but it is not what birthdays are made of.

It was almost a challenge. I promised my friend Matt a treat for his birthday. But it couldn’t be a normal treat, he already has had gluten-free birthday cake doughnuts and a red velvet cake.

But, he asked for chocolate chip cookies.

I couldn’t just bake cookies. That is too simple. Too easy. Not a big enough challenge. Not enough opportunity to impress people with ma skillz. (No, that is not a typo. I am trying to be cool. How is it working?)

more cookie sandwiches

Cookie sandwiches on the other hand are a much more exciting treat. Almost like an ice cream sandwich that doesn’t melt. Brilliant for when you have to commute with these bad boys to the city.

These were quite the hit with Matt & his coworkers. (And the extras were a hit with mine). So next time you need to impress someone who asks for just a chocolate chip cookie, this could be your answer.

Birthdays deserve special treats
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 60 mins
Cook time: 45 mins
Total time: 1 hour 45 mins
Serves: 24
What is better than chocolate chip cookies? Chocolate chip sandwich cookies. Like an ice cream sandwich that doesn’t melt. It is brilliant. They do take a couple hours from start to finish, but you can make the frosting while the cookies bake – as long as you let the cookies cool completely before piping on the frosting.
  • 1 recipe [url href=”http://frannycakes.com/recipes/gluten-free-chocolate-chip-cookies-a-classic-treat/”]Gluten-Free Chocolate Chip Cookies[/url] using tablespoon sized scoops
  • 4 large egg whites (30g each–total 120g, or 1/2 cup)*
  • 200 grams (1 cups) granulated sugar
  • 280 grams (2.5 sticks) of unsalted butter, softened but cool, cut into cubes
  • 15 ml (1 tablespoon) pure vanilla extract
  • 1/4 tsp salt
  • 150 grams (about 3/4 cups of discs) high quality chocolate
  • 1 1/2 teaspoon vanilla bean paste
  1. Bake the cookies, using tablespoon sized drops of cookie dough.
  2. While the cupcakes are baking, make the frosting. If this process intimidates you, Sweet Apolita made a pretty sweet tutorial.
  3. Combine the egg whites and sugar in a small pot until they reach 140 degrees fahrenheit.
  4. Transfer to a clean stand mixer bowl. Using the whisk attachment, beat until light and fluffy (soft peaks).
  5. Switch to the paddle attachment and add the butter one chunk at a time until it is all combined.
  6. Remove half of the frosting and set aside. Melt the chocolate in the micorwave on half power, heating it first for 30 seconds, and then in 15 second intervals after that, always stirring after each burst of heat. Let the chocolate cool a wee bit – you don’t want it hot so that it melts the butter, and then add it to half your frosting.
  7. Set this frosting aside. Add the vanilla bean paste to the reserved half of the frosting.
  8. When the cookies are completely cool, pipe frosting onto half of the cookies, topping with a similarly shaped partner cookie.



gluten free almond horns (they are also dairy free!)

Some days are hard and you just want a cookie (a recipe for gluten-free almond horns)

Do you ever have a day like that? When the whole world seems determined to get you. I have these cookies for you if you ever have a bad day. Chewy, and delightfully crunchy, these are a traditional pastry that are naturally gluten & dairy free (but be careful, some people put flour in theirs, so always ask if someone brings them to you…)

Read more

gluten free birthday cake batter cookies

Gluten-free cake batter cookies and a blogaversary!

Ok, fine, yesterday was my blogaversary, but I forgot. I was so busy making an crepe cake (which is totally awesome and part of this month’s Gluten-Free Ratio Rally, so stay tuned).

I can’t believe that I have been writing a gluten-free baking blog for a year. It surprises me when I think about it. When I started, I really thought my only reader was going to be my mom, because mammacakes thinks I am awesome at everything. The fact that this blog has led to a TV appearance, an expo talk and a conference speaking gig, I’ll say it is a little bit bigger than I expected it to get.

Today, I also have a giveaway from Rudi’s and Frannycakes to celebrate!

Frannycakes & Rudi's Blogaversary giveaway

So, by commenting below or tweeting this post to @frannycakesblog and marking it with the #giveaway hashtag.

***GIVEAWAY HAS ENDED. THE WINNERS WILL BE NOTIFIED BY EMAIL. Comments are now closed on this post.***

Prizes from frannycakes are: a frannycakes t-shirt and a keep calm and bake on t-shirt are up for grabs and Rudi’s has a swag bag with coupons for 2 loaves of bread and some other goodies for you!

Disclaimer: I am providing the shirts, and Rudi’s is graciously providing the bread and Rudi’s swag. There will be 3 winners. I can only ship to the US (sorry!). You get one entry for commenting below and another if you tweet this post and mention @frannycakesblog and use the #giveaway hashtag.

gluten free birthday cake batter cookies

And now for the cookies. (FYI, it always makes me happy when chef friends ask me how you do things and these cookies got that question). Birthday cake in cookie form. It doesn’t get any better than this. These are inspired by several different recipes that I saw on interest (do you follow me there? I share gluten-free recipes from around the internet as well as inspiration from the regular gluten-filled blogs to help spark your creativity).

Gluten-free cake batter cookies
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 48
These cookies will not work with a Betty Crocker Gluten-free cake mix unless you reduce all the other ingredients by 1/3. If you want chocolate cake cookies, you could use a King Arthur Flour Gluten-Free Chocolate Cake Mix. I used an entire jar of sprinkles, and would have used more if I had them. Sprinkles are love.
  • 1 recipe (or standard sized) [url href=”http://frannycakes.com/recipes/gluten-free-yellow-cake-mix/”]gluten-free yellow cake mix[/url]
  • 1/2 tsp xantham gum (see note)
  • 1 tsp baking powder
  • 1/2 cup Earth Balance Buttery Sticks or butter softened
  • 2 eggs
  • 1/2 tsp vanilla
  • 3/4 cup large sprinkles
  • 1/2 cup allergen friendly mini-chocolate chips
  1. In the bowl of a stand mixer, combine cake mix, xantham gum (if using) and baking powder. Once evenly mixed, add the eggs, buttery stick or butter and vanilla. Beat on medium til smooth like cookie dough, stopping a couple times to scrape down the sides.
  2. Stir in the sprinkles and chocolate chips. Chill for 20 minutes.
  3. About 5 minutes before you remove the dough from the fridge, pre-heat your oven to 375.
  4. Line a baking sheet with parchment paper and arrange tablespoon-sized balls of dough about 2 inches apart. (these do spread!)
  5. Bake for 11-15 minutes. The edges should be starting to turn golden and the interiors should have puffed up nicely. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Repeat with additional dough, making sure to pop it in the fridge while you are waiting for the previous tray to bake.

If the flour blend you used to make your cake mix has xantham gum, expandex or guar gum in it, you might be able to skip it here. I just like the added insurance it gives me.

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