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Annika's Sweet and Salties
Rate Annika's Sweet and Salties
Avg. rating 5 from 5 votes.
Recipe Created By: Amy Hugon
1 1/2 cups Spectrum shortening or other fat
1 1/2 cups sugar
1/4 cup water
2 Tbsp Ener-G Egg Replacer powder
2 tsp vanilla extract
2 cups sorghum flour
1/2 cup gluten-free flour blend
1 1/2 cups crushed potato chips (full fat, not baked)
1/3 cup additional sugar
Preheat oven to 350 °F.
Cream shortening, vanilla, and 1 1/2 cups sugar. Separately mix water and Egg Replacer powder; mix into creamed mixture.
Blend in flours and crushed potato chips. (I just crushed by hand - so there were some pieces like 1/4" around, not all just crumbs.)
Roll into small balls (no bigger than 1" in diameter) and set on pan-sprayed cookie sheet.
Put additional 1/3 cup sugar onto a small plate. Take a glass and coat the bottom of it with shortening. Place the glass into the sugar to coat the bottom of the glass with sugar; then press the glass onto a cookie ball, twisting as you come up. (If you press straight down and come straight up, the cookies tend to stick to the glass; press down and twist at the same time and they flatten out and stay on the pan.) Repeat the process until all the cookies on the pan have been flattened, being sure to re-sugar the glass each time, and using more shortening if needed if the glass seems want to stick.
Bake cookies for 12 minutes. Cool on pan for 5 minutes (they are too soft if you take off immediately) and then remove from pan.
These were a hit with all of us today!
This is an adaptation of a recipe which appeared - full of all top 8's - in the most recent Joanna Fluke Hannah Swenson mystery series.
Copyright © 2007 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
While it's possible an alternative egg replacement would work, I haven't tried it. If you attempt it, I'd try for about 1 egg, and my gut would lean towards the gelatin replacement option. The original recipe called for 2 egg whites.
I used a 1:1:1 blend of rice flour, tapioca starch, and corn starch for my gluten-free blend, but think this would adapt fine to any other gluten-free blend.
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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