Allergy-Free Lemon Wafers
1/2 cup chilled shortening
1 1/3 cups sugar
4 1/2 tsp Ener-G Egg Replacer + 6 tbsp warm water (= 3 eggs)
3 tbsp lemon juice
3/4 cup almond meal/flour
1/2 cup garbanzo & fava flour
1/2 cup brown rice flour
1/4 cup arrowroot starch/flour
1/4 tsp mace
1/4 tsp salt
Preheat the oven to 350 degrees.
In the bowl of an electric mixer, cream shortening and sugar. Add the egg replacer, followed by the lemon juice.
In another bowl, combine the rest of the ingredients and mix well. Add to the sugar mixture.
Drop teaspoons (I like using a small ice cream scoop) of the mixture, two inches apart, on greased baking sheets. Bake for 20 to 15 minutes, or until the edges are golden brown. Leave to cool for at least ten minutes on the sheet before transferring to a rack to cool completely.
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POSTED IN: Allergy-Free, Cookies, Experiments
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