I am a fan of blackstrap molasses right now, particularly in baked goods. So when I found a recipe for ginger cookies that used molasses I was super excited. The first time I made them it occurred to me that the dough was perfect for cut cookies, so I tried it out the second time and I was very happy with the results. There was a slight bit of tweaking needed, but nothing too difficult.
I’ve made these several times now and, I have to say, they’re going on my list of favorite cookies. They’re also a big hit when I take them places to share.
Anyway, happy Halloween! I hope you all have a safe and fun time filling buckets with sugar tonight!
Molasses Ginger Snaps (GF)
1/2 cup butter, room temp
1/2 cup sucanat
1 tsp vanilla
1/4 cup blackstrap molasses
1 cup sorghum flour
3/4 cup tapioca flour/starch
1/4 cup potato starch
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp ground ginger
1/4 tsp ground cloves
- Cream together the butter and sugar. Add the vanilla and molasses and mix well. In a separate bowl, combine all dry ingredients. Combine with the sugar/butter mixture and mix until smooth.
- Turn out the dough onto a piece of parchment paper and cover with another piece of parchment. Roll to 1/8-1/4 inch thickness, depending on how crispy you want your cookies to be. Chill for 10 minutes.
- Preheat oven to 350°F when the dough is finished chilling.
- Cut your shapes out and transfer them to a cookie sheet lined with parchment. A metal spatula works best for this. Re-roll scraps to preferred thickness and repeat.
- Bake for 15 minutes, rotating halfway. Allow to cool on the cookie sheet for 5 minutes before transferring to wire rack.
You can also make these as drop cookies rolled in extra sucanat. If you prefer to make them this way, be sure to use the underside of a measuring cup to squish them so that they bake evenly.
It’s been a long time since I’ve eaten a real graham cracker, so I can’t reliably say whether these taste exactly like real graham crackers or not but I’m pretty sure they’re really close. I made them for fun after buying a bag to gluten free graham crackers from Vitamin Cottage that weren’t that great. I wanted to see if I could make a better graham cracker than the ones in the store, and I succeeded! Which is good because the ones from the store were expensive.
I made two batches of these. One just to see if they were worth making and another for a marshmallow roasting party we threw for hubby’s coworkers last Friday. So now you know why there wasn’t an entry last week: I’m a slacker and I basically just got ready for the party. Heh..
Gluten Free 'Graham' Crackers
1 1/2 cups brown rice flour
1/4 cup potato starch (tapioca starch works for those avoiding nightshades)
1/4 cup arrowroot starch
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, cold and cubed
6 tablespoons milk
1/3 cup sucanat
3 tablespoons honey
- Combine the sucanat and milk and set aside. This dissolves the sucanat, which is an important step for this recipe. Stir occasionally until completely dissolved, or do this the night before and keep it in an airtight container in the fridge.
- Combine the dry ingredients in the bowl of a food processor equipped with the dough blade and pulse a few times to mix. Add in the butter and pulse until there are no more large pieces left. Add milk mixture and honey and pulse until the dough forms.
- Turn dough out onto a lightly floured sheet of parchment, shaping into a rough rectangle and dusting with more flour. Cover with another sheet of parchment and roll the dough to 1/8 inch thickness. Carefully peel off the top sheet of parchment.
- Slide the parchment with the dough onto a baking pan and cut into squares using a pizza cutter. Prick holes in the dough with a fork.
- Chill dough for 10 minutes.
- While dough is chilling, preheat the oven to 350°F.
- Bake for 15 minutes, or until the dough is a light brown. Remove the crackers from the oven and allow to cool completely on a baking rack before breaking them apart.
- For extra awesome crackers, place the lighter ones back on the baking sheet and toast 5 minutes more, or until they become a darker brown.
I love a good macaroon, especially one with chocolate involved. I didn’t always love making them, though. I’ve never been a fan of whipping egg whites, so when my awesome sister-in-law told me you didn’t have to whip egg whites to make macaroons I was pretty stoked. I found a recipe online that I liked and I’ve been tinkering with it for a while. Here is the recipe I’ve settled on:
8 egg whites
4-5 cups shredded unsweetened coconut
1/4 cup maple syrup
1/4 cup butter, melted
1 teaspoon vanilla
pinch of salt
1 cup chocolate chips (optional)
- Preheat the oven to 350° and line a cookie sheet with parchment paper.
- Combine the egg whites, maple syrup, butter, vanilla and salt in a large bowl. Add 3 cups of the coconut and mix. Add in coconut 1/2 cup at a time until the mixture begins to stick together. For macaroons that are less rich add in coconut until the mixture is more dry than wet. Fold in chocolate chips if using.
- Using a cookie scoop (or two spoons) plop the macaroons onto the parchment paper. They shouldn’t spread at all, so spacing is less important, just make sure they’re not touching.
- Bake for 15 minutes or until the tops become golden brown, rotating sheet halfway through.
- Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.