Egg-free dairy-free Moon Cakes

No recipe can be 100% allergy-free, but the most common ones have been removed from this. For a recipe that is closer to the traditional, be can still be done on one afternoon, see Jennifer's adaptation.

Egg-free dairy-free mooncakes:

You will need: mixing bowl, mixing spoon, measuring cups & spoons, aluminum foil, cookie sheets, pot holders, flour, margarine, sugar, jam.

1. Combine ½ cup margarine (make sure it is not the “light kind where water is the first ingredient, that does not work for baking) and ¼ cup sugar with ONE of:

§ 1 Tablespoon cornstarch (or arrowroot), 1 Tablespoon soy flour, 1 ½ - 2 Tablespoons water OR

§ 1 teaspoon baking powder, 1 Tablespoon liquid, 1 Tablespoon vinegar OR

§ 1 1/2 Tablespoons water, 1 1/2 Tablespoons oil, 1 teaspoon baking powder

Stir until creamy and combine completely.

2. Add 1 cup all-purpose flour and mix thoroughly. Form the dough into one large ball and wrap it in aluminum foil. Refrigerate for at least 20 minutes (30 or more is better.)

3. Preheat oven to 375F. Cover cookie sheet with aluminum foil. Unwrap chilled dough and with clean hands form small balls in the palms of your hand. (You may want to cut it into 24 pieces first to see the approximate size…?)

4. Make a hole with your thumb gently in the center of each mooncake and fill with a little jam, jelly, or all-fruit spread (If this is for school, remember that raspberry and strawberry are most likely to have someone allergic to them. Grape or blueberry are probably safest.)

5. Bake for about 20 minutes or until just the outside edges are slightly brown.