June 10, 2011
0 Ratings
  • Makes 10
Author Notes

While trying my hand at adapting my mom's scone recipe, I stumbled upon Scookies! They're moist and flavorful and wonderful to eat on their own. Or they make a great flat pallette on which to spread jams, nut butters, or anything else you can imagine. —AdinaM

What You'll Need
  • 1 tablespoon flaxseed meal
  • 2 tablespoons boiling water
  • 230 grams all-purpose gluten free flour mixture
  • 50 grams almond meal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup butter, cold and diced
  • 6 ounces plain sheep milk yogurt
  • 2 large eggs
  1. Preheat the oven to 350 degrees 4 and line one or two large cookie sheets with parchment paper.
  2. In a small bowl, whisk together the flaxseed meal and boiling water to create a paste, set aside.
  3. In a 14-cup food processor with the pastry blade, combine the flour mixture, almond meal, sugar, baking powder, and baking soda. Pulse to combine well and scrape down the sides to combine.
  4. Add the butter and pulse until the mixture befins to look crumbly. Scrape down the sides to combine.
  5. Add the yogurt and eggs and pulse until well combined, you may need to scrape down the sides and mix by hand to get the edges combined.
  6. Spoon 2 inch sized balls of the mixture onto the baking sheets at least 4 inches apart. Bake for about 15 mintues or until the edges have begun to brown.
  7. Cool on wire racks for at least 10 minutes before enjoying!

See what other Food52ers are saying.

0 Reviews