Easy Gluten Free Sugar Cakes.
First, let me say that these are just lovely to look at. They come out about the size of your hand and just look like they should be in a pastry shop window.
Next, let me say that I don’t think this is a good gluten free ‘cake’ recipe. (This recipe is much better). These cakes come out very dry, more like a biscotti than a cake. Crunchy out the outside and with a slightly softer inside. Sucks all of the moisture out of your mouth. It could absolutely be the result of making the recipe gluten free. The nutmeg and cinnamon made them taste like my grandmother’s Swedish skorpas (essentially biscotti) growing up.
Any ideas on how to increase moisture?
That said, if you’re looking for a gluten free pastry/biscotti substitute to go with your coffee, this is an excellent choice!
Prep time: 10 min.
Baking time: 20 min.
Yield: 1 dozen cakes
- 1 Cup sugar
- 3/4 Cup butter
- 1/4 Cup milk
- 2 tsp. Cream of tartar
- 2 Eggs
- 1 tsp Baking soda
- 4 Cups of all-purpose gluten free flour
Combine the ingredients. Drop onto parchment lined baking sheets using a large spoon. Bake at 350°F for 20 minutes.
You may be able to get away with less flour. I kept adding flour until the spatula could stand in the mix stiffly. I couldn’t roll these out (it’s gluten free flour, after all). The parchment lined baking sheets worked nicely. The cakes hold their shape while baking without any problems.
These cakes could also be perfect for strawberry shortcake! Yum!
Source: The New England Cookbook, 1905.