Recipes

Shepherd's sticks (gluten-free, dairy-free, contains alcohol)

20/12/2020

Shepherd’s sticks are a type of cookie that I’ve been baking for many years. Despite my new diet, I didn’t want to miss out on cookies during the Christmas season. Here is the gluten- and dairy-free version of the original recipe from my mom’s cookbook (similar here in German Hirtenstäbchen and Hirtenstäbchen).

Ingredients

  • 2 eggs

  • 125 g coconut sugar

  • 1 packet vanilla sugar (or some ground vanilla)

  • 1 pinch cinnamon

  • 20 g corn starch

  • 50 g tapioca starch

  • 40 g rice flour

  • 10 g corn flour

  • 3 g ground psyllium husks

  • 1/4 tsp locust bean gum

  • 1/2 tsp baking powder

  • 100 g almonds (chopped)

  • 125 g rum raisins

  • 50 g currants (or an additional 50 g rum-raisins)

  • 100 g dark chocolate

  • 100 g couverture/chocolate coating

Preparation

Preheat the oven to 180° C.

With Thermomix: Chop up the dark chocolate and set aside. Chop the almonds. Put all ingredients except the couverture in the mixing bowl and stir for about 2 minutes/speed 3.

Without Thermomix: grate the dark chocolate and place in a bowl. Chop the almonds or use already chopped almonds. Put all ingredients in a bowl and stir with the kitchen machine for about 2 minutes.

The dough should be smooth and slightly liquid so that it can be spread on a baking sheet. If the dough is too firm, add 1 tablespoon of water. If rum raisins are used instead of currants, this is usually not necessary. If the dough is too liquid, add a little more tapioca starch (spoon by spoon, check in-between).

Spread the dough about 0.5-1 cm thick on a baking sheet lined with baking paper. The amount makes about 3/4 of a tray. The photo shows twice the amount of dough. Dough before baking

Bake in the oven at 180° C for about 10-15 minutes. Remove from oven and allow to cool. Baked dough sheet

When the plate has cooled off completely, cut off the edges. Baked dough sheet without edges

Then cut into strips about 2.5 cm wide and 5 cm long. Sliced ​​cookies

Melt the couverture in a water bath,dip the upper third of the strips and wipe them off lightly, place on baking paper to dry. Freshly dipped cookies