Saturday, December 14, 2013

Cardboard Cookies AKA Gluten Free Molasses Cookies

This recipe is an adaptation of an adaptation created by my mother-in-law Margaret St. Charles.
She apparently developed this recipe during a time when she was trying to reduce her intake of sodium and she omitted the baking powder.  The cookies turned out very firm....even hard.  Her husband, famous bow hunter Glenn St. Charles took them hunting and appreciated how they didn't fall apart or crumble and they made a perfect treat for the hunting trail.  Glenn started calling them "Cardboard Cookies" and the name stuck! Here is my gluten-free adaptation for these holiday favorites:

Wheat, Soy, Egg, and Refined Sugar Free Cardboard Cookies
(Cindy St Charles’ adaptation)

½ cup honey or agave nectar
½ cup oil (safflower or olive)
½ cup molasses
1 heaping teaspoon egg replacer  (or one egg, if you can eat eggs)
3 cups brown rice flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon xanthan gum

This batter will be runnier than regular.  It may be necessary to drop by spoonfuls rather than rolling it out.

 Here is the Margaret St. Charles Version

Cardboard Cookies
½ cup sugar
½ cup Crisco (I use butter flavor)
½ cup molasses
1 egg
3 cups flour

Roll thin.  Cut with a pizza cutter.  Ungreased baking sheet.  375 degree oven.

No comments:

Post a Comment