The original recipe for these came from a nursing home kitchen where I worked, and I tried a few times to make a gluten-free version. They all tasted good, but I wasn't happy with the texture, and kept trying. When I realized that I needed to dramatically decrease the liquid content from the original (eggs and honey), I finally got the result I was looking for.
Chewy Ginger Snaps
Makes about 3 dozen
Ingredients
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/2 cup dehydrated cane sugar
• 1/2 cup butter, at room temperature
• 1 large egg, at room temperature
• 1 teaspoon molasses
• 3 cups (300 gm) gluten-free oat flour (cold)
• 1 1/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground ginger
Method
• Weigh out the flour, or spoon it into a measuring cup. Never scoop oat flour out of the package with a measuring cup. It will compact, and you will get more flour than you need.
• Preheat oven to 350 F, and line a couple of cookie sheets with parchment paper.
• Cream together the honey, sugars, and butter.
• Add the egg, and molasses, and beat well
• Add the dry ingredients and mix on low speed until well blended.
• Roll dough into balls (about 1 tablespoon each), roll in cane sugar, and place on the prepared cookies sheets, about 2" apart.
• Press each cookie down a bit with a fork dipped in sugar or flour to prevent the fork from sticking.
• Bake for 12 - 13 minutes. Cool on a wire rack.
• Cookies will look puffy when removed from oven, but quickly flatten into a chewy cookie.
• Store in an airtight container. They freeze well.
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