Thursday, May 19, 2011

Ginger Apricot Softies

This recipe started out as scones, but after I modified it to fit my friend V's food sensitivities, what we got was a batch of big, soft cookies. They were delicious.

1/4 tsp lemon juice
1/3 C soy milk
1/4 C sugar
1 C flour
2 Tbsp almond meal (can substitute corn meal)
1 1/4 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground dried ginger
4 Tbsp melted dairy-free margarine
1/2 tsp vanilla
1/4 C dried apricots, cut into small bits

Preheat the oven to 350F. Line a baking sheet with parchment or nonstick foil. In a small bowl, stir the lemon juice into the soy milk and set aside to thicken. In a large mixing bowl, whisk together the sugar, flour, almond meal, cream of tartar, baking soda, salt, and ginger. Add the melted margarine to the thickened soy milk mixture and whisk to combine. Add the wet ingredients to the dry ingredients and stir with a large spoon, being careful to scrape the sides and bottom and incorporate everything well. Gently stir in the apricot bits. Scoop the dough out onto the prepared baking sheet to form 12 biscuits and flatten slightly. Bake 15-18 minutes or until the bottom edges are golden brown. Share with friends to prevent eating all 12 by yourself in one sitting.

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