Ingredients
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1 3/4 cups white spelt flour
1 teaspoon baking soda (aluminum free)
1 cup cornmeal (use organic if you don't want GMO in your food)
1/2 teaspoon celtic sea salt
8 ounces vegan margarine (2 sticks softened)
1 1/4 cups raw sugar
2 teaspoons egg substitute (Ener-G)
4 tablespoons filtered water (add to egg substitute)
3/4 cup dried currant
1 1/4 tablespoons thyme (finely chopped and fresh)
Preparation
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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!
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