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
Ingredients
-
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
Directions
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Preheat the oven to 350 degrees 4 and line one or two large cookie sheets with parchment paper.
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In a small bowl, whisk together the flaxseed meal and boiling water to create a paste, set aside.
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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.
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Add the butter and pulse until the mixture befins to look crumbly. Scrape down the sides to combine.
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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.
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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.
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Cool on wire racks for at least 10 minutes before enjoying!
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