Wednesday, September 8, 2010

Ginger Sugar cookie - Gluten free

Today, I wanted to use some of the pea flour that I have been wondering what to do with. I had visions of ginger cookies with ginger frosting. I was gathering all of my ingredients and even had the butter and sugar mixed when I discovered the pea flour I had was not what I had expected so, in mid stream, the cookies became Ginger Sugar Cookies.

Ginger Sugar cookie - Gluten free

Ingredients
1/2 cup butter
1 tbsp gingered sugar (see below)
1 tbsp honey
1/2 cups sugar
1 egg
1/2 tsp vanilla powder
1/2 tsp cinnamon
1 1/4 cups sorghum flour
1/4 cups yellow pea flour
1/4 cup Coconut Flour
1/4 cups sweet rice flour
1/2 tsp soda
1 tsp cream of tartar
No gum needed

Procedures
Place butter and sugar in a sauce pan on low heat and let butter and sugar melt. Whisk until fluffy. Let it cool and whisk in egg and honey.

Stir in flour with a spatula or wire whisk.


The cookie dough will be the consistency of a pie crust. The dough may be a little crumbly.
Knead it in the hands until it is smooth, about 30 to 45 seconds.


Pinch dough and shape into 30 balls.


Place on parchment covered cookie sheet 2 inches apart. The cookie will spread very little. Flatten to about 1/2 inch thick. If you want pretty cookies, flatten and shape with a hard spatula.


Bake at 350 degrees F until lightly brown - (8 to 10 minutes). When golden browned and cracked, the cookies are done.

Lift with a lifter to another cookie sheet to cool completely or slide the parchment paper off the hot cookie sheet
Optionally frost


Servings: 30
Yield: 2 1/2 dozen cookies

Nutrition Facts
Serving size: 1/30 of a recipe
Nutrition information calculated from recipe ingredients.

Amount per Serving
Calories 79.42
Total Fat 3.59g
Saturated Fat 2.09g
Cholesterol 15.18mg
Sodium 24.78mg
Potassium 27.46mg
Total Carbohydrates 11.16g
Fiber 0.64g
Sugar 4.49g
Protein 1.29g


I had a small bag of candied ginger just sitting around for at least 6 months. I bought it with the intent of eating it as candy. That didn’t happen, so I thought about using it in cookies. The problem is it would need to be chopped and it would likely be gummy.

Light bulb! I dumped it in the miniature food processor with about 1/4 cup of Turbinado sugar and pulsed away. Voila! Gingered Sugar.  It works great for baked goods needing ginger as a spice.

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