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GLUTEN-FREE SOFT MOLASSES COOKIES MADE WITH BAKING MIX

Chewy, or crisp? Take your pick with this versatile recipe.
Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.
INGREDIENTS : 
  • 3/4 cup brown sugar (dark or light), packed
  • 3/4 cup (12 tablespoons) butter or shortening
  • 1/2 cup molasses
  • 1 large egg
  • 2 1/2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves or allspice
  • 1/4 cup granulated sugar, for coating
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

INSTRUCTIONS
  1. In á large bowl, beat together the brown sugar, butter or shortening, molasses, and egg until blended.
  2. Stir in the baking mix and spices.
  3. Refrigerate the dough, covered, for á minimum of 1 hour, or up to 2 days.
  4. Preheat the oven to 325°F.
  5. Scoop rounded tablespoonfuls of dough and roll into balls. Dip the tops of the balls in sugar.
  6. Place the balls, sugar-side up and 2" apart, on ungreased or parchment-lined baking sheets.
  7. Bake the cookies just until set and not raw-looking, about 13 to 16 minutes.
  8. Remove the cookies from the oven. For softer cookies, immediately transfer them from the baking sheets to á cooling rack. For crispier cookies, allow the cookies to cool for 5 minutes on the baking sheets before transferring them to á rack to finish cooling.
  9. Yield: 32 cookies.
Recipe Adapted From kingarthurflour.com

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