Girl Scout Cookies

We all know now is the season of Girl Scout Cookies, whether you are one of the poor saps that only gets to order your cookies or the lucky duck that gets to open the boxes immediately. I have always loved these cookies. I am the lucky duck that has boxes of Thin Mints, Samoas, Tagalongs, and even the new Thank U Berry Munch cookies in her pantry already. Confession, some boxes are no longer there. Want to know why I am even more of a lucky duck than you? No one else in my family can eat them, therefore these cookies are ALL MINE!


But one does feel a little sad for the young members of my family that will never be able to try Girl Scout cookies. And imagine the agony Paul must feel having tasted the deliciousness of Girl Scout cookies, but no longer being able to eat them.

Never fear. I was directed to a website with recipes to make your own Girl Scout cookies! We decided to make them gluten free.

First up, Thin Mints (adapted for Gluten Free).

Chocolate Mint Cookie

• Whisk together in a small bowl
  2/3 Cup + 1 Tbs Rice Flour
  2/3 Cup + 1 Tbs Tapioca Starch
  2/3 Cup + 1 Tbs Corn Starch
  1 Tbs Potato Flour
  1 tsp Xanthum Gum
  1/4 Cup Corn Starch
  6 Tbs Cocoa Powder
  1/2 tsp Salt

• Cream together in mixer
  1 Cup Sugar
  1/2 Cup Butter, room temperature

• With the mixer on low, add in the wet ingredients. Mixture will look curdled.
  1/3 Cup Milk
  1/2 tsp Vanilla
  3/4 tsp Peppermint Extract

• Gradually, add in the dry mixture until fully incorporated.
• Shape dough into two logs, about 1 1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
• Preheat oven to 375F.
• Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a lined baking sheet. You can put them close together.
• Bake for 13-15 minutes, until cookies are firm at the edges.
• Cool completely on a wire rack before dipping in chocolate.

Chocolate Coating
10-oz Semisweet Chocolate
1/2 Cup Butter

• Melt chocolate and butter in the microwave, stirring every 20-30 seconds, until chocolate is smooth.
• Dip each cookie in melted chocolate, turning to coat, and place on wax paper. Reheat chocolate as needed to keep it smooth and easy to dip into.

• Wait. You want the chocolate to be cooled and firm.
• Eat one.
• Place the rest in the freezer.
• Try not to eat them all in one night.
  

Paul tried to recreate his favourite Girl Scout Cookie in gluten free form as well. Samoas, in bar form. Sadly, his did not work out as well. The shortbread base fell apart. I should say it became a powder with some crumbly chunks. It was also rather tasteless. We did not take pictures.

I did a little internet browsing for gluten free shortbread. On the Joy of Baking site I found this.

Rice flour is used in recipes to give the shortbread a more crumbly and tender texture.
Cornstarch is also used in shortbread recipes to produce a more delicate and fragile cookie.

Since those are two of the gluten free substitutes used, it's no wonder that his cookie base was "more crumbly," "delicate and fragile."

On the other hand, based on a lot of different sites and blogs, I did find what seems to be the accepted GF Shortbread Cookie recipe. But, I don't know if Paul is up for another attempt.