These sugar bombs are as tasty as they are festive. Be sure to roll the dough out (in between two sheets of parchment paper) as thin as possible to ensure a crisp, delicate cookie. A variation of these can easily be made by submerging the entire cookie sandwich in chocolate to coat–couverture works best for this application.
Double Chocolate Candy Cane Cookies
yield: about 24 sandwich cookies (depending on cookie cutter size)
Preheat your oven to 350 °F. In a medium sized mixing bowl, whisk together the superfine brown rice flour, cocoa powder, potato starch, tapioca flour, xanthan gum, and salt.
In a larger bowl, cream together the margarine and sugar. Mix in the prepared chia gel and then gradually incorporate the flours and mix well until a clumpy dough is formed.
Divide dough into 4 separate disks and chill until the dough is cold. Roll out one disk of dough about 1/8 inch thick in between two sheets of parchment paper. Cut out with circle shaped cookie cutters and place onto an ungreased cookie sheet. Bake for 10 to 12 minutes, leaning to the 10 minute mark if your cookies are 1/8 inch thick. If your cookies are thicker than 1/8 inch, then be sure to cook an additional minute or two or they won’t be as crispy.
Let cool completely and then pipe some white frosting on the inside of one cookie and sandwich together with another cookie. Press gently to distribute the frosting.
Melt the chocolate using a double boiler (no need to temper) and cover the tops of the sandwiches with a thin coating of chocolate. Sprinkle generously with the crushed candy canes. Let chocolate re-harden before serving.