1cupBob's Red Mill 1:1 All Purpose Gluten Free Flour
1/4cupalmond flour
1/4cupcoconut oil, melted
1/4cupagave syrup or maple syrup
1/4teaspoonearl grey tea*see notes
scant 1/8teaspoonalmond extract
Stained Glass Sugar
1cupwhite granulated sugar
1/3cuplight corn syrup
1/3cupwater
1dropvegetable oil
1/8teaspoonlemon oil, optional for flavor
15-20smalldried edible flowers and leaves*see notes
Instructions
The Cookies
In a medium sized bowl mix the 1:1 all purpose gluten free flour and the almond flour. Mix well so that there are no clumps.
In a small bowl mix the melted coconut oil, agave syrup and almond extract.
Pour the wet ingredients into the dry. Stir until it forms a dough (you may want to use your hands). Sprinkle in the earl grey tea and form the dough into a ball. It should be slightly sicky. Cover the bowl and place into the fridge for 30 minutes.
Preheat the oven to 350°F. Once the dough has chilled, roll it out between two pieces of parchment paper until it is 1/4 inch thick. Cut out your cookies and use an off set spatula to transfer them to the baking sheet. If your baking sheet is not non-stick line it with parchment paper. Gather the leftover dough and repeat.
Once all of your cookies are on the baking sheet use a smaller cookie cutter to cut out the inner circle for the 'window'. Remove the inner cookies with an offset spatula or even a spoon would work. They should come out quite easily. You can either bake the smaller cookies if they are still intact or you can roll them out again to make one or two more regular sized cookies and add them to the baking sheet.
Bake for 9-12 minutes until they start to turn a light golden brown around the edges. Watch carefully so that they don't get too dark. Let them cool on the baking tray for 15 minutes and then transfer them onto parchment paper.
The Stained Glass Window
Prepare your work station before starting to cook the sugar mixture. Have your cookies on a piece of parchment paper or Silpat. Choose the dried edible flowers you would like to use for each cookie and lay them out beside the cookies. Using tweezers is the easiest way to pick up dried flowers and it helps to prevent them from breaking. Have a trivet nearby to place the hot pot of sugar. Have some toothpicks handy (to press down the flowers on the hot candy if needed).
In a medium sized heavy bottom pot (not a non-stick pot) heat the sugar and the water on medium high heat (I use dial 8 on my stove. Do not put it to max heat or the sugar will burn). Stir until the sugar starts to dissolve (1-2 minutes) then add the corn syrup and one drop of vegetable oil. Stir until dissolved and then do not stir again. If you are using a traditional candy thermometer place it into the pot. The thermometer I use is this one.
Watch carefully as the sugar mixture comes to a boil because it can bubble over. Once it has reached a boil take a pastry brush and dip it into water. Wipe down the insides of the pot to remove any sugar that may stick to the sides (this will prevent sugar crystals from forming). Let the mixture cook while periodically wiping down the sides of the pot with a wet pastry brush.
Cook the sugar until it reaches 280°F (about 10-15 minutes) and add the lemon oil if using (do not stir). Continue to cook for another minute or two until it reaches 290°F. Remove the pot from the stove and place on a trivet. Let it sit for about 2-4 minutes until no more bubbles are forming. Make sure not to let it cool for too long or else it will become too thick to pour.
Slowly and carefully pour the sugar into 6 (or half) of the cookies. Place the pot back onto the trivet. Quickly but carefully use tweezers to place the flowers on top of the hot sugar. If needed use a toothpick to press down the flowers to make sure that they stick. Do not touch the hot sugar with your fingers, it will burn. Pour the hot sugar into the remaining 6 cookies and place the flowers, using toothpicks if needed to press down.
Let them cool for about 20-30 minutes until the sugar has set. Do not let them sit out for too long or else the sugar window will get sticky. Place them into a sealed container lined with parchment paper or wrap them individually in small sealable bags. They are best eaten within 2-3 days. The sugar window will start to get sticky and may become cloudy beyond that. Enjoy!
Notes
*Choose your favorite earl grey tea. I use one from a tea bag that is coarsely ground. If it's ground into too fine of a powder it will turn the cookies a slight grey color.*If you are purchasing dried edible flowers make sure that they are from a reputable source. Never pick flowers from gardens or fields as you don't know what chemicals or animals have contaminated them. Edible flowers and leaves should only be eaten in small quantities. Consuming large quantities can cause digestive upset. Many edible flowers that are completely safe for human consumption can be harmful to our pet friends. Some flowers and leaves may have an earthy or bitter taste when eaten on their own.*The yield of this recipe will vary depending on the size of the cookie cutters. The large one I used is 3.5" x 2.5" and the small center cutter is 1.75" x 1.25". I was able to make 12 thick cookies.*To clean the pot with the leftover sugar simply let it soak in hot soapy water for a few hours and the sugar will dissolve. Or you can fill the pot halfway with water and bring it to a boil until all of the sugar is melted, then wash.