When baking cookies in the Sun Oven there are three things to keep in mind: adjust the tilt of the Sun Oven before putting the cookies in the cooking chamber, use rimmed baking sheets, and set a timer. Due to the high fat content of cookies they can easily slide off the pans. Getting the leveling tray as flat as possible and a rimmed baking sheet (or the rim of the dehydrating racks) will stop that from happening. The cooking time is short enough that you won’t have to readjust the tilt while they’re baking. The fat content also make cookies one of the few foods that can burn in the Sun Oven. A timer will solve that problem. You don’t need the dehydrating rakes to bake drop cookies but they make it a lot easier.
Sun Oven Molasses Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1/4 teaspoon salt
12 tablespoons unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup dark molasses
1/2 cup sugar for rolling the dough
Set Sun Oven out to preheat. Line dehydrating racks with parchment paper or silicone baking mats or spray baking sheets with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.
In a large bowl using an electric mixture at medium-high speed, beat the butter with the brown sugar and 1/3 cup sugar until light and fluffy. Add the yolk and vanilla and beat until incorporated. Beat in molasses. Reduce to low speed and add the flour mixture until just incorporated. Dough will be soft.
Put the 1/2 cup sugar in a small bowl. Using moistened hands roll a heaping tablespoon of dough into a 1 1/2-inch ball. Drop the ball in the sugar. Make another two or three balls and toss to coat with sugar. Set them on the prepared racks or pans. Repeat with remaining dough.
Bake cookies in Sun Oven until the edges begin to set and the centers are still soft. Top racks may cook faster. Cool completely. Store in airtight containers.
This entry was posted on Friday, March 2nd, 2012 at 2:01 pm and is filed under Cookies, Dehydrating. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.