Label
All
0
Clear all filters

For Drop Cookies

Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

  • About
Measure out single-cookie portions of the dough with a teaspoon, tablespoon, or a retractable ice cream scoop (the recipe will suggest a measuring utensil) and weigh each portion. You want each one to have the same weight so the cookies not only look the same, but bake the same (and if you’re cooking for kids, this can save you some pointless her-cookie-is-bigger-than-mine fights). Then dust your hands with glutinous rice flour and roll the portion of dough between your hands into a smooth ball. The flour will keep the dough from sticking to your hands as it warms and will maintain the perfectly round shape. Repeat with the remaining dough. Place the cookie portions evenly spaced on prepared sheet pans, with enough room between them so they won’t touch as they spread during baking, and so they all have the same texture.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title