Share a little about the ingredients and techniques used to create this dish/item. Hermit Cookies with Penuche Frosting. Some of us out there LOVE fruitcake. Yes, it’s true. Fruitcake, at least in America, has a horrible reputation. Jokes are made during the holidays about throwing fruitcakes at people’s windows, “re-gifting” the same fruitcake year after year, and since no one ever eats them, no one notices that it is the same cake, and making nasty remarks about having to eat “Uncle Homer’s” fruitcake like it was worse than getting hit by a truck or contracting Small Pox! What a terrible thing to do with this traditional holiday treat! I’m changing all that with this cookie. I've taken a classic Hermit recipe and made it gluten free with the addition of brown rice flour, coconut flour, and arrowroot starch. I also have added a penuche fudge-like frosting to top it all off. It is said that “Hermits” got their name in early colonial America because of the way they looked like the sack cloth that hermits wore, or perhaps because it was best to leave these cookies alone… like hermits, for a few days before eating. I personally think we all need a little ‘fruitcake’ in our lives now and then The recipe is on my blog: Gluten Free Living by Pepperchick http://glutenfreepepperchick.com/2013/12/09/hermit-cookies-with-penuche-frosting-gluten-free-the-9th-day-of-christmas-cookies/ What are you most proud of? Converting this New England favorite into a wonderful gluten free version. What advice would you give someone starting this project? Always buy and use the best ingredients you can afford for the best finished product.
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