Day 83 ~ More cookie trials

My new, naturally g-free favorite dessert to bake these days is caramel custard, or also called, flan. It is just milk, eggs, a little sugar, and vanilla. But the other day I just wanted a little more substance to my dessert, so I came across a sugar cookie recipe made with rice flour that I thought might go nicely with the custard. They baked up sort of ok--caky and dense, but still pretty good.

After the first pan full and a taste test, I decided that these sugar cookies are so hearty and sturdy, that they might make good strawberry shortcake bread: split one and add berries and cream. So I made several giant cookies to give this a try. If you eat two of these cookies, you don't even need to bother with a meal--these dudes are SO filling! As with all g-free baking, these had to go directly into the freezer, or they will dry out very fast. Oh, another odd thing about them--you cannot under-cook GF cookies, like you would wheat flour cookies. Under-cooking will make them even more dense and gummy--not pleasantly moist and chewy like you would think. But these g-free sugar cookies did nicely compliment my cool, creamy custard.