There are no bigger compliments than when someone tells me that my book gave them an idea of something new they could create in their own kitchen or that they adapted one of my recipes to make it work for them. That is exactly what I want you to do!
The simple fact is that food-allergy families have to adapt. Recipes often don’t work exactly as written. But we don’t have to sacrifice great food for safety. My goal is to arm you with the information you need so that you can adapt.
Accordingly, my message to you today is: Don’t follow the recipe! Break the rules! Be adventurous!
To get you started, I created a new treat using two of the recipes in Learning to Bake Allergen-Freeby combining them in a new way.
I used the Sugar Cookie and the Raspberry Jam recipes to make Raspberry Cookie Swirls!
Step 1: Make the jam. You know when it’s done because you can pull the spoon through and it doesn’t fill in immediately:
Let the jam cool completely.
Step 2: Prepare the sugar cookie recipe. Instead of rolling the cookie dough into logs, flatten the dough with a rolling pin. Chill it for 10 minutes, then spread the raspberry jam on top and roll it into a log:
Wrap the log and chill for at least an hour.
Step 3: Slice the cookies and place them on a baking sheet lined with parchment paper. Bake at 350 degrees for 14-15 minutes. The raspberry filling should be sizzling but not bubbling over. Let the cookies cool and enjoy!