GB74-13_Anna_Ray_Kristina_withBook

Eat

1

Chef’s Recipe: Ray Porcellato’s Cloud 9 Ginger Snaps

Tuesday, 30 October 2012 | Tags: , , , ,

For an Anna & Kristina's Grocery Bag cookbook review of Artisanal Gluten-Free Cooking, we invited Ray Porcellato, owner/chef of Cloud 9 Bakery to judge our menu. And he shared this yummy gluten-free dessert recipe with us too!

Makes 12-18 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

Dry:

  • 4 cups Cloud 9 Baking Mix
  • 1/2 tsp salt
  • 1 tbsp and 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1 tbsp and 1 tsp ginger

Wet:

  • 1 cup oil
  • 2 cups sugar
  • 2 eggs
  • 1/2 cup molasses

Directions:

  • Sift dry ingredients and set aside.
  • Beat oil, sugar and eggs on medium speed until mixture is smooth and light.
  • Add molasses and mix, scraping down the sides and bottom of the bowl to blend well.
  • On low speed, mix in the dry ingredients to make a firm cookie dough.
  • Cover and let the dough rest for 10 minutes.
  • Use ice cream scoop to make rounded balls and roll in sugar.
  • Bake for 10 minutes at 350 degrees.
top of page | | back to posts |
  • Subscribe to the A&K Newsletter