Food recipes
Chef Joey's Vegan Cornmeal-Thyme Cookies
Chef Joey's Vegan Cornmeal-Thyme Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda cornmeal, degermed, unenriched, yellow salt, table margarine, regular, 80% fat, composite...
Chef Joey's Vegan Cornmeal-Thyme Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cornmeal, degermed, unenriched, yellow
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
water, bottled, generic
currants, zante, dried
spices, thyme, dried
Directions:
Preheat oven to 350'F.
Put the oven racks in upper and lower thirds.
Line two baking sheets with unbleached parchment paper; set aside.
Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
Mix in the egg replacer.
Add the flour mixture into this on low speed until just combined.do not over mix.
Hand mix in the currants and thyme.
Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
The cookies should be a pale golden shade.
Bake for 10 to 12 minutes.
Transfer cookies on parchment to a wire rack and cool completely.
Bon Apetit!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cornmeal, degermed, unenriched, yellow
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
egg substitute, powder
water, bottled, generic
currants, zante, dried
spices, thyme, dried
Directions:
Preheat oven to 350'F.
Put the oven racks in upper and lower thirds.
Line two baking sheets with unbleached parchment paper; set aside.
Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
Mix in the egg replacer.
Add the flour mixture into this on low speed until just combined.do not over mix.
Hand mix in the currants and thyme.
Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
The cookies should be a pale golden shade.
Bake for 10 to 12 minutes.
Transfer cookies on parchment to a wire rack and cool completely.
Bon Apetit!