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- Freshness Dated
Taste That Makes A Difference
You can feel good about the superior flavor of Frontier seasonings. We source our spices from growers committed to quality, sustainability and ethical trade.
An indispensable ingredient in baking, cream of tartar—when combined with baking soda and water—acts as a leavening agent in cakes, quick breads and souffles. To aid in stiffening egg whites, add a pinch when beating.
These tender scones taste best on the day they are made. For a more pronounced ginger-peanut flavor, add some finely minced crystallized ginger and chopped roasted peanuts to the dough.
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup peanut butter
1/4 cup nonhydrogenated margarine
1/4 cup plus 2 teaspoons milk or soy milk
1 egg or blended egg substitute for 1 egg
Preheat the oven to 400°F. Lightly grease and flour a baking sheet.
In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork.
Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.
Very pleased with this. I added this to my pavlova and it just can't go wrong. Perfect every time. The box will last me a very long time.
Posted by 5330006797621733573 on Dec 02, 2016
Posted by 4658342645156702556 on Jul 11, 2016
Posted by 5598399106105531991 on Sep 26, 2015
Good to have it on hand when a recipe calls for it.
Posted by Strelka on Aug 05, 2015
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