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Ingredients
- 1/4 Cup Margarine
- 1/2 Cup Chipotle Cayenne Parma
- 1/2 Cup Garbanzo Flour
- 1/4 Teaspoon Salt
- Pinch Sweet Paprika
- 3 Tablespoons Plain Soymilk
Details
Preparation
Step 1
Preheat your oven to 350 degrees, and line a baking sheet with either parchment paper or a silpat.
In your stand mixer, beat the margarine briefly by itself, just to soften it a bit. Add in the Parma and cream thoroughly, until completely smooth. Sift in the garbanzo flour, salt, and paprika all together, and mix again. Drizzle in the soymilk 1 tablespoon at a time while the mixer is running on its slowest speed, until it comes together into a very soft dough, almost like cookie batter. Transfer this into a piping bag with a star tip, and pipe out 3-inch long lines onto your prepared sheets. If you don’t have a piping bag, you can also use two spoons to make mounds, much like you would for drop cookies.
Bake for 15 - 18 minutes or until lightly browned. Let the straws cool completely on wire racks, and store in an airtight container.
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