Saturday, October 20, 2012

Gluten-Free Gingersnaps


Grandma's birthday is coming up! Since she needs to eat wheat-free and dairy-free foods, we're making these gluten-free gingersnaps. I'm busy getting other stuff done though, so I wrote out a recipe in very kid-friendly terms, gathered some young bakers, explained a few points about the recipe to them, and sent them to work.

I headed out shopping and came back an hour later to find some beautiful, crisp gingersnaps that Grandma will absolutely love!

They can be taught!

(Apparently, Dad helped them mix just a little bit and then he also helped get the cookie sheets in and out. The rest was done by the 8 and 10 yr olds.)

Here's the recipe:

Grandma's Gluten-Free Gingersnaps (Kid-Friendly recipe)

1. Turn the oven on to 350 degrees Fahrenheit

2. Put 1/4 cup margarine and 1/2 cup white sugar in a mixing bowl. Mix with a fork until it is all creamed together.

3. Add 1 egg and 2 Tablespoons of molasses to the butter and sugar mixture. Mix together with a fork.

4. Add 1/2 cup rice flour, 1/4 cup corn starch, 1/4 cup potato starch, 1/4 tsp salt, 1 tsp baking soda, 1/4 tsp ginger, 1/2 tsp cinnamon to the mixture. Mix well with a fork or wooden spoon.

5. Line three cookie sheets with parchment paper.

6. Drop by spoonfuls (about a rounded teaspoon's worth for each cookie) onto cookie sheets, about 12 cookies per cookie sheet.

7. Bake for 10-12 minutes until crisp around edges.

8. Move cookie sheets to hot pads to let the cookies cool before serving them or storing them for later.

(I cannot vouch for how closely this recipe was followed this time, but the kids' results are very tasty.)

No comments:

Post a Comment