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Date: | Thu, 11 Nov 1999 08:17:46 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi,
I got this from the celiac mail list a few years ago. I believe they are
Karen Bulmer's recipe. They are terrific. Thanks Karen
GINGERBREAD
Cutout Cookies
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1 1/2 c dark molasses
1 c packed brown sugar
2/3 c cold water
1/3 c shortening ( I used golden crisco)
7 c Bette Hagman GF flour mix (rice flour, potato starch, tapioca starch)
5 tsp. Xantham gum
2 tsp baking soda
1 tsp salt
1 tsp ground allspice
2 tsp ground ginger
1 tsp ground cloves
1 tsp ground cinnamon
Decorators Frosting
Mix molasses, brown sugar, water and shortening. I put these in the bowl
and turned on the mixer while I mixed the rest of the ingredients. Mix in
remaining ingredients except frosting. Cover and refrigerate at least 2
hours.
Heat oven to 350. Roll dough 1/4 inch thick on floured board (I used sweet
rice flour). Cut with floured gingerbread or any cookie cutters. Place
about 2 inches apart on lightly greased cookie sheet. Bake until no
indentation remains when touched, 10 to 12 minutes. I was finding I was
taking them out at about 9 minutes. Cool. Frost or decorate with frosting.
Makes about 2 1/2 dz. 2 1/2 inch cookies.
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