Gluten-Free Walnut Cookies (Tao Su)

Enjoy these crispy, fragrant, and gluten-free Tao Su cookies. Featuring a signature cracked surface and a thumbprint center, they make for a delightful treat.

Ingredients

• 200 g gluten-free flour blend
• 100 g butter
• 80 g powdered sugar
• 1 egg
• 1/2 tsp baking powder
• optional chopped walnuts for topping

Instructions

1. 1Knead the dough

   

   Take the prepared gluten-free dough and knead and fold it thoroughly. This ensures an even texture and proper consistency before dividing it to make the cookies.

   Tip: Ensure the dough is well-mixed and smooth, but avoid over-kneading to maintain the crispness of the final baked cookies.
2. 2Divide and shape the dough

   

   Take the prepared dough and divide it into small, uniform portions, weighing approximately 15 grams each. Roll each portion into a smooth ball and place them on a parchment-lined baking sheet.

   Tip: Keep the portions consistent in size to ensure they bake evenly.
3. 3Roll into balls

   

   Take each 15-gram portion of dough and roll it smoothly between your gloved palms until it forms a perfect, round ball.

   Tip: Roll the dough gently but firmly to avoid creating deep cracks before the pressing stage.
4. 4Press the center

   

   Using your thumb, press down firmly into the center of each dough ball. This flattens the cookie slightly and forces the surrounding edges to crack naturally, giving the Marguerite cookies their signature rustic look.

   Tip: Do not press all the way through; just press enough to create the cracked edges and a small indentation in the center.
5. 5Bake the cookies

   

   Arrange all the pressed dough portions evenly on a parchment-lined baking tray. Place the tray into a preheated oven and bake at 160 degrees Celsius for 30 to 35 minutes until they are golden brown and fragrant.

   Tip: Leave some space between each cookie on the tray, as they will expand slightly during the baking process.

Storage & Freshness

Burn It Off

Frequently Asked Questions