Cooking Tip of the Week

Cooking Tip of the Week

Parve Snickerdoodles:

Cream 1 cup softened coconut (or olive) based margarine with 1 cup coconut sugar or 1.5 cups of your preferred sugar until fluffy. Add 2 large eggs and vanilla to taste. Cream together. Stir in 2.75 cups of spelt flour, 1.5 tsp cream of tartar and 1/2 tsp salt. Cover and refrigerate for an hour. Mix in a small bowl 1/4 c sugar and 1.5 tbls cinnamon. Preheat oven to 180C. Roll and dip in cinnamon mixture, place on cooking sheet and bake for 10 minutes. Let cool.

Alizah Hochstead, [email protected]