It’s the most wonderful time of the year! Okay, so not everyone is smiling.
But at least we can have some fun with edible chalkboard cookies. I saw this idea a few years ago, using fondant for the cookies but wanted to keep it simple, and better tasting. Then I stumbled on this great tutorial for making chalkboard cookies with a chocolate bar.
I used sugar cookie dough as the chalkboard base, but gingerbread would be equally delicious. Use your favorite gluten free cookie recipe or mix.
Gluten Free Sugar Cookies
Combine the following ingredients in a large bowl:
1 and 1/2 cups gluten-free flour*
1 and ½ teaspoons xanthan or guar gum
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt
Then add in and mix until crumbly:
½ cup Spectrum organic shortening
In large cup combine the following, then add to large bowl:
½ cup sugar
1 teaspoon pure vanilla extract
Let dough rest in fridge for about an hour. Then roll out using powdered sugar to keep dough from sticking to work surface. Cut into rectangles with a cookie cutter or knife. Place cutouts on a parchment lined baking sheet. Break a chocolate bar in half and press into the top of each cookie before baking. Bake for about 10 minutes at 350 degrees. After removing cookies from oven (and while chocolate is still melty), drop a few white jimmies on your chalkboard to look like chalk. Let cookies cool completely at room temperature. Don’t worry – the chocolate will harden back up in a few hours.
Use a toothpick to gently scratch a message on chocolate. Brush away excess chocolate scrapings. Sprinkle just a pinch of powdered sugar on your chalkboard message. Rub over chocolate gently. Wipe extra sugar off with a damp towel. If you forgot to add jimmies when the chocolate was melty, no problem. Use the warmth of your fingertips to heat up the chocolate a bit and press jimmies onto your board.
*A combination of flours usually gives the best result for gluten free baked goods. Read more about gluten free flour blends here.