Here is trial 2 of Sadie and Jesse's quest for the perfect gluten free cookie.
(double recipe from the last post)
3/4 c butter
1 c brown sugar
1 c molasses
2 t vanilla
Mix in a separate bowl:
1 c corn masa
1/2 c sweet white rice flour
1 c tapioca starch
1/2 c sorghum flour
1/2 t xanthan gum
1 t baking soda
1/2 t salt
Add the dry ingredients slowly to the wet. When mixed, add:
2 c chocolate chips
pile of finely chopped ginger
Refrigerate the dough before making into cookies.
Bake at 325 for 14-16 minutes.
Let cool before removing from tray.
Comments: Might need a little more flour in this to compensate for the extra liquid.
This recipe has less butter and more starch than the previous one, and is baked at a lower temperature for a little bit longer.
For next time: less sugar, more butter, more flour but less corn, more xanthan gum, refrigerate longer before baking