But to add a bit of color, I topped it off with crushed candy canes! This icing was inspired from this recipe. Now for the exciting part and Diego’s most favorite part, the icing! I like to keep it a simple white color to avoid using any artificial dyes. Use cookie cutters to cut out shapes and place on parchment paper.Put the dough between 2 pieces of parchment paper and roll out with a rolling pin.Use half the cold dough and roll out to about 1/4 thickness. Sprinkle gluten free flour onto a rolling surface or silicone mat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or freeze for 30 minutes.
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