Gluten Free Cappuccino Flats Recipes

CAPPUCCINO FLATS

Steps:

• In a medium bowl, stir together flour, cinnamon, and salt.
• In a large bowl, cream together 1/2 cup shortening, butter, white sugar, and brown sugar until light and fluffy. Beat in coffee mixture, melted chocolate, and egg. Stir in the flour mixture. Cover, and chill for 1 hour, or until dough is no longer sticky. Shape dough into two rolls, 7 inches long. Wrap, and chill for at least 6 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Cut rolls into 1/4 inch thick slices. Place on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven. Remove from baking sheets to cool on wire racks.
• In a small heavy saucepan over low heat, melt semisweet chocolate chips and 3 tablespoons shortening, stirring occasionally until smooth. Remove from heat. Dip half of each cookie into chocolate mixture. Place on waxed paper until the chocolate is set.

CAPPUCCINO FLATS

Steps:

• In a mixing bowl, cream butter, shortening, and sugars.
• Dissolve coffee in warm water; add to creamed mixture with egg and melted chocolate.
• Mix well.
• Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky).
• Shape into two 6-1/2-inch rolls; wrap each in plastic wrap.
• Refrigerate for 4 hours or until firm.
• Unwrap and cut into 1/4-inch slices.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 350 F.
• for 10-12 minutes or until firm.
• Remove to wire racks to cool.
• In a small saucepan over low heat, melt chocolate chips and shortening.
• Dip each cookie halfway; shake off excess.
• Place on waxed paper to harden.

GLUTEN FREE CAPPUCCINO CAKE

Steps:

• Pre-heat the oven to 180.C and line a 2 lb loaf tin with baking parchment.
• Mix the butter and sugars together using a hand-held whisk until light and fluffy.
• Add the vanilla extract and espresso and mix again until well combined.
• Add the eggs and flour and mix with a wooden spoon until well combined.
• Put mixture into the loaf tin and bake in the centre of the oven for 45 minutes until a skewer inserted into the middle comes out clean.
• Put on a cooling rack to cool completely.
• Meanwhile make your topping by combining all the ingredients in a food processor to make a soft-set butter cream.
• Once the cake is completely cool top with the butter cream and grate over some chocolate to give that cappuccino finish.

CAPPUCCINO FLATS

Steps:

• In a mixing bowl, cream butter, shortening and sugars. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate. Mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until firm. Remove to wire racks to cool.
• In a small saucepan over low heat, melt chocolate chips and shortening. Dip each cookie halfway; shake off excess. Place on waxed paper to harden.