1/3 cup butter at room temperature
½ cup sugar
2 large Eggland's Best eggs
1 ½ cups sorghum flour
1 teaspoon xanthan gum
2 tsp baking powder
Pinch of salt
½ cup milk
1 tsp vanilla
3-4 medium apples, shredded. I prefer a sweeter variety for this recipe.
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2 tsp cinnamon
1 cup of powdered sugar
3+ tablespoons of milk
For the Maple Glaze:
2 tbsp maple syrup
1 cup powdered sugar
Preheat the oven to 350°F.
Line a cookie sheet with parchment paper
Put the lemon juice in a small bowl and shred the apples into the lemon juice to prevent browning. Stir in brown sugar and cinnamon.
In a large bowl, cream the butter and sugar together.
Add eggs and beat on low till combined.
In a small bowl, sift the flour, xanthan gum, baking powder and salt together.
Add the flour mixture to the butter mixture in three batches, adding 1/2 of the milk in intervals.
Stir in the shredded apple mixture
Spoon the batter into little piles onto the prepared pans.
Bake for 15-17 minutes. until brown on the edges and it springs back when touched..
Meanwhile, prepare a glaze by mixing the powdered sugar and milk. Make sure it is thin enough to use a pastry brush to brush onto the pastries.
Next mix the maple syrup and powdered sugar.
Transfer the baked pastries to cool slightly on a wire rack with a paper towel underneath.
Using a pastry brush, spread the sugar/milk mixture evenly on top of the pastries.
Put the sugared pastries in the oven under the broiler until the sugar is brown and slightly crispy.
Place on wire rack again to cool for 10-15 minutes.
Drizzle the maple glaze over the pastries and let it sit uncovered for an hour to set up.