Lemony Jelly Bean Baskets
Dry Ingredients 1 C all-purpose flour
2 Tbs corn starch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Wet Ingredients 3 Tbs non-dairy margarine, melted (I used Earth Balance Buttery Sticks )
1/2 granulated sugar
2 Tbs lemon juice
Additional 36 allergy friendly jelly beans ( Surf Sweets Spring Mix , of course!)
pipe cleaners for basket handles (optional)
Preheat oven to 350°F. Line a mini muffin tin with 12 liners. Measure dry ingredients into a medium bowl, then whisk together. Melt margarine and combine with sugar in a separate bowl. Once sugar is completely dissolved, stir lemon juice into wet mixture.
Pour wet ingredients into dry, then stir together until a dough forms. Roll dough onto a flat surface, such as a cutting board, and mold dough into a flat disk or "snake". (This is where the Playdoh skills come in handy!) Divide dough into 12 equal pieces. Roll pieces of dough between palms until a ball is formed, then gently drop each ball into a muffin liner.
Bake cookies for 18 to 20 minutes. Remove from oven and immediately press 3 jelly beans into the top of each cookie. Insert pipe cleaner handles, if desired. Makes one dozen cookie baskets.
I'm sharing my darling little baskets with
I love how there are so many food allergy and gluten free round ups now. I keep thinking I need to start one of my own, but can't quite decide on a theme. Maybe one that is specifically kid and allergy friendly? I'd really like to hear your suggestions!
Finally, I'm going to be at Techmunch in Tampa on April 21st. (I wish I could also go to Nourished , but, alas, it is not to be.) Hopefully I'll see some of my local Florida food bloggers in real life soon!