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Categories:
vegetable shortening sugar egg baking soda flour golden raisins xanthan gum salt ground cloves ground nutmeg allspice
Viewed: 48 - Published at: 6 years agoIngredients
- 1/2 cup dairy-free, soy-free vegetable shortening
- 3/4 cup granulated sugar
- 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
- 1/2 teaspoon baking soda dissolved in 1 1/2 teaspoons hot water
- 1 1/4 cups Basic Gluten-Free Flour Mix (page 19)
- 3/4 cup golden raisins
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
Method
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and sugar, mixing on medium speed until light and fluffy, about 2 minutes.
- Add the egg replacer and baking soda mixture, and mix for 30 seconds.
- Combine 1/4 cup of the flour mix with the raisins.
- Set aside.
- Whisk together the remaining 1 cup flour mix, xanthan gum, salt, cloves, nutmeg, and allspice.
- Add the flour mixture to the creamed batter and mix on low speed until combined, scraping down the sides of the bowl as necessary.
- Add the raisins and mix.
- Drop by heaping teaspoonfuls onto the baking sheets.
- Bake for 12 minutes in the center of the oven, or until golden brown.
- Let cool on the baking sheets for 10 minutes before transferring to a cooling rack.
