 - Baked - Eastern European kołaczki November 30th, 2021 Author: Tamara Green If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Author of e-Cookbook "Life After Gluten: Cookies & Bars" available on Kindle, Kobo and on this blog. These colorful, tasty cookies will bring back childhood memories for anyone with Eastern European heritage. This kołaczki cookie recipe has is made with a cream cheese dough that bakes up buttery and flaky. Kołaczki comes in as many shapes as it ahs alternate spellings it can be round, square or diamond-shaped, and the dough can be flaky or yeast-risen. You will need to refrigerate the dough for at least an hour before rolling and cutting, so plan accordingly. You can freeze unbaked filled kołaczki, then bake from frozen when you're ready. All you need to do is add a few extra minutes to the baking time. Eastern European kołaczki recipe #christmas #cookies #Ukrainian #Polish #dessert  Ingredients 250 grams/1 1/3 cups butter, soft 250 gram/1 1/3 cups soft goat cheese or cream cheese, room temperature 3 large egg yolks 7 grams/1 1/2 tsp lemon juice (optional) 200 grams/1 cups granulated sugar 250 grams/2 cups brown rice flour 250 grams/2 cups sweet rice flour 125 grams/1 cup arrowroot starch/flour 1.25 mL/1/4 tsp xanthan gum (optional) fillings and garnishments apricot jam confectioners’ sugar Method Cream together the butter, goat cheese, sugar, egg yolks and lemon juice. Stir in the flour. The dough should be stiff but not dry. Chill the dough for 30 minutes.
On a floured surface, roll the dough out to two millimetres (1/12 inch) thick. Cut onto six centimetres (2 1/2 inch) squares. Heat an oven to 160°C (325°F). Place a small dollop (five millilitres/1 tsp) in the centre of each square. Fold one corner half over. Fold opposing corner onto the folded corner. Dust with confectioners’ sugar. Bake ten to twelve minutes, until slightly coloured. Cool. Store in an airtight container
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I can't believe I am saying this but I have a 60 page e-Cookbook available on Amazon Kindle and Kobo.  Whether you are a seasoned home-cook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. This book makes it simply with helpful hints on how to make gluten-free baking convenient and tasty. I hope you find all of these recipes as delightful to your taste buds as they are to mine. My book features 17 gluten-free recipes, as well as dairy-free, diabetic & vegan recipes, including: Banana chocolate chip cookies, gingerbread, honey-lemon squares, sugar-free oatmeal cookies, double-chocolate salted cookies, brownies and more!  If you are looking for a gluten-free cookbook, I encourage you to check out my book it is only $4.97 CAD and make a great gift for the newly diagnosed celiac. Find on Amazon: Life After Gluten: Cookies & Bars Find on Kobo: Life After Gluten: Cookies & Bars Buy the book and send me your review of one or more recipes before January 7th, 2022 and get a printed acknowledgment in my 320 page hardcover cookbook, which will be published early 2022.  Tamara Green is a food blogger, recipe developer and highest ranking graduate from Durham College’s Culinary Management program (2017) and Advanced Baking and Pastry Arts, post-graduate certificate (2018). For years she has been devoted to making gluten-free living convenient, tasty and extravagant.
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If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.
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