1 Cup Gluten Free All Purpose Flour
2/3 Cup Tapioca Starch (or Cornstarch)
¼ Tsp Xanthan Gum
1/2 Tsp Baking Powder
1/2 Tsp salt
2 Tsp ground anise seeds
4 Large Eggs, room temperature
1 Cup Granulated Sweetner (Sugar, Raw Cane, Turbinado, …)
Directions – Before you start turn your oven on to 350 Degrees
Measure out dry ingredients into a medium size bowl:
GF All Purpose Flour, Tapioca Starch, Xanthan Gum, Baking Powder, Salt, & Ground Anise Seeds – Stir to mix through
Add the four eggs to a mixing bowl and with a stand mixer – mix for 3 to 5 minutes. Then while mixing slowly add the Sweetner and mix for another 2 to 3 minutes.
Now Add the Flour Mixture (make sure you scrape down bowl and get every bit of the flour mixture into the egg sugar blend.
Stir until well blended.
Getting the batter on the cookie sheet: 1st it is a good idea to put down a layer of good parchment paper. This will make this cookie making experience much more pleasant.
Option 1: You can pipe it on by putting the batter into a disposable storage bag, snipping off a corner, and piping small circles about an inch or more apart.
Option 2: Spoon batter onto parchment paper lined cookie sheet. Make small circles about an inch or so apart.