Jade Buddha Salmon Tartare
Need a gluten free, dairy free, paleolithic, and primal main course? Jade Buddha Salmon Tartare
Ginger Hottendots
Details
- Servings: 48
- Vegetarian: True
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Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 3 3/4 cups AP flour
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 1/2 sticks unsalted butter, softened
- 2 cups sugar
- 2 large eggs, well beaten
- 1/2 cup dark (not blackstrap) molasses
- 2 teaspoons cider vinegar or balsamic vinegar
Instructions
Sift the flour, baking soda, ginger, cinnamon, and cloves onto a sheet of wax paper.
Cream the butter and sugar with an electric mixer at medium speed.
Stir in the eggs, molasses and vinegar.
Add the sifted dry ingredients and mix until just blended, no longer.
Roll the dough into 1/2 inch to 3/4 inch balls.
Roll the balls in vanilla or rosemary sugar.
Place the balls about 1 apart on parchment paper covered baking sheets.
Bake until soft, about 7 minutes. Dont overbake they will crisp as they cool.
Transfer the baked cookies to a cooling rack when they come out of the oven.
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