Gluten-Free Croissant Cookies (Crookies)
Servings (serves 6 - 8 people)
Description
Naturally sweet and gluten-free! These croissant-shaped cookies (crookies) are a nutritious twist on a classic favorite.
Ingredients
- 3 ½ cups gluten-free flour Bob’s Red Mill
- 3 eggs
- 250 grams butter salted or unsalted
- 1 ½ tablespoons dry yeast
- 3 tablespoons psyllium husk
- 1 ⅓ tablespoons baking powder
- ½ teaspoon salt
- 10 tablespoons jaggery or maple syrup add more or less based on taste
- ½ cup milk
- 3 - 5 tablespoons dark chocolate chips
- 5 teaspoons cinnamon powder
Instructions
- Flatten Butter: Shape butter into a rectangle using a rolling pin and ziplock bag, then refrigerate to keep it cold and firm. Use alternatives if needed.
- Activate Yeast: Mix 1 tsp jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup milk. Let it sit for 5-10 minutes until bubbly.
- Prepare Liquids: Beat eggs in a bowl. Heat 7 tbsp milk in a pan, dissolve 10 tbsp jaggery (skip this if using maple syrup, honey, or powdered sugar).
- Mix Dry Ingredients: Combine flour, psyllium husk, salt, and baking powder in a large bowl.
- Make Dough: Add yeast mixture, eggs, and melted jaggery to dry ingredients. Mix into a dough, adding milk if needed. Knead for 3-5 minutes until smooth.
- Roll & Butter: Roll dough on butter paper, place cold butter in the center, fold dough over it into a rectangle. Roll and fold the dough three times, then refrigerate for 15 minutes.
- Repeat Folding: Roll and fold three more times. On the final roll, flatten the dough to 3-5 mm thick.
- Cut & Shape: Mark triangles, and cut using a pizza cutter or knife. Sprinkle cinnamon or chocolate chips. Roll into croissant shapes, keeping the tip tucked underneath.
- Bake: Place croissants on a tray, brush with egg wash, and bake at 350°F (175°C) for 15 minutes until golden brown.
- Serve: Cool and enjoy it with hot tea.
Notes
- You can do the filling of cookies as per your liking.
- Roll the dough on butter paper instead of directly on the kitchen counter to prevent sticking.
- When removing the butter from the ziplock bag, use scissors to cut the bag, then peel away the plastic.
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