Biscuits aux céréales et aux vermicelles, sans gluten

Ingrédients

• 1 1/2 cups (204 grams) gluten-free baking flour (I used King Arthur Flour’s Measure for Measure blend)
• 1 teaspoon baking powder
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick, 113 grams) unsalted butter, at room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1/2 cup Fruity Pebbles plus a bowlful for dipping

Préparation

1. 1

   Place racks in the center and upper third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. 2

   In a medium bowl whisk together flour, baking powder, cream of tartar, baking soda, and salt.

3. 3

   In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes. Add the egg, yolk, and vanilla extract, and beat until thoroughly combined.

4. 4

   Reduce the mixer speed to low, and slowly add the dry ingredients into the wet ingredients. The dough will be thick (you may have to finish incorporating the mixture with a spatula). Fold in 1/2 cup of the cereal.

5. 5

   Place 1 – 1 1/2 cups of cereal in a medium bowl. Scoop up 2 tablespoons of dough and roll into a ball. Dip the ball in the bowl of cereal to cover generously. Place dough balls on a parchment lined backing sheet.

6. 6

   Bake until the cookies have spread and are just beginning to brown around the edges, but are mostly pale and soft, 10-12 minutes. Let cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely. The cookies will keep in an airtight container for up to 4 days.