5 cups (20 oz or 567g) Better Batter Gluten Free Flour
1/2 tsp (3g) salt
2 tsp (9g) baking powder
1 cup (225g) butter or df margarine (We prefer Earth Balance or Smart Balance)
1 cup (225g) granulated sugar (you can use granulated monkfruit)
2 eggs, beaten OR 1/2 cup (118ml) chia or flax gel or aquafaba/bean juice (we prefer aquafaba) – we do NOT recommend Ener-G egg replacer for this recipe
1 1/2 tsp (7.5ml) flavoring extract – you may use vanilla, almond, or any combination
(extra water, extra egg replacer, or extra egg, if desired, for texture)
In the bowl of an electric mixer fitted with the paddle, cream df margarine and sugar until fluffy.
Add dry ingredient mix to the bowl, and mix until incorporated, about 1 minute at medium speed. (if you do not have a stand mixer, first blend together flour, salt, and baking powder in a separate bowl).
Add egg replacement and flavoring extract and mix on medium speed until incorporated. (if you do not have a stand mixer, blend this into a bowl separately first, then add the wet mixture to the flour/fat mixture in the bowl). Mix until a dough forms. If you find dough is crumbly add an extra egg, extra liquid egg replacement, or extra water until you get the texture you like.
Transfer dough to a work surface. Shape into 2 discs, cover the portion you are not using with plastic wrap or place in an airtight container. You may refrigerate this for up to a week.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside.
On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown.
Transfer to wire racks to cool completely.