This last weekend we were at a workshop for my Beloved. I wrote about it a little bit yesterday. I realized that we had eaten all our snack food on the trip over. Snack food for us was apples and two different type of nut butters. I decided we needed a bit of snacky food for the way home.
The Tall Short Person had leant me a copy of the Halloween version of Martha Stewart. There was a snickerdoodle recipe in there that I decide sounded like a lovely thing for a dessert after lunch and the drive home. I just turned it into gluten free. I am going to try the Boston Cream Pie in there soon. It has pumpkin in it!
Snickerdoodles
Note: Adapted from Martha Stewart Halloween 2011. If you wish to use wheat flour, use 1 3/8 cup.
82 grams almond flour
82 grams sorghum flour
82 grams teff flour
82 grams arrowroot flour
1/2 cup butter
3/4 cup sugar plus 2 tablespoons
1 egg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 teaspoons butter
Cream the butter and 3/4 cup sugar together. Mix in the egg. Add the flours, salt, baking soda, and cream of tartar. Mix well. Refrigerate for a couple of hours or over night if you can.
Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with a silpat or parachment paper. Mix 2 tablespoons sugar and 2 teaspoons of cinnamon together in a shallow bowl.
Take the dough out of the refrigerator. Take a teaspoon of dough and roll it in a ball. Roll it in the sugar cinnamon mixture. Place on a cookie sheet. Do this until there are a dozen balls on the sheet.
Bake for 10 to 15 minutes or until the edges are golden. I think they are better on the under done side so try 10 to 12 mintues first. Let cool for 5 minutes before removing from the baking sheet. Repeat until all the cookies are baked.
So this is a gluten free whole grain snickerdoodle. Coming from the one who can eat gluten, these are probably the best snickerdoodles I have ever made. I would continue to make these just this way for everyone.
By the way, they disappeared.