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Lazy Gingerbread Cookies

Mon, 08/23/2010 - 14:46 — Sarah

Summary

Yield
Prep Time15 minutes
Recipe TypesSnacks

Description

Pan fried cookies

Ingredients

  • 7 1⁄2 oz gingerbread cake mix (see notes)
  • 1⁄4 c diced candied ginger
  • 1 T egg powder
  • 1 T butter powder
  • 2 T vegetable oil (2 packets)
  • 1⁄4 c water

Instructions

At home:
Bag the dry ingredients into a quart freezer bag, tuck the oil packets with it.

In camp:
Add 1 Tablespoon of the oil and 1/4 cup cool water to the bag. Seal tightly and knead gently till it is mixed.
Heat a non-stick wide pot or frypan lid over a medium flame, add in half of the remaining of oil, heat through. Drop the batter in gently, either in small drops or one large "scone" like lump.
Cook till browned, lowering the heat if needed, for about 5 minutes. Drizzle the remaining oil on top and flip. Cook till browned, about 3 to 5 minutes.

Notes

We used a 14 1/2 ounce box of Betty Crocker brand Gingerbread mix, found with the cake mixes. We split the box in half, using a digital kitchen scale for accuracy.
Egg powder: http://www.frontiercoop.com/products.php?ct=dfmbc&cn=Egg+Powder
Butter powder: http://www.frontiercoop.com/products.php?ct=dfmbc&cn=Butter+Powder
Candied ginger can be found at great prices in bulk bins and at Trader Joe's with the dried fruit.

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