Lazy Gingerbread Cookies
Ingredients:
- 7¼ ounce gingerbread cake mix (see notes)
- ¼ cup diced candied ginger
- 1 Tbsp egg powder
- 1 Tbsp butter powder
- 2 T vegetable oil or 2 packets
At home:
Bag the dry ingredients into a quart freezer bag and tuck the oil packets with it.
In camp:
Add 1 Tablespoon of the oil and ¼ cup of cool water to the bag. Seal tightly and knead gently until well mixed.
Heat a non-stick wide pot or frypan lid over a medium flame. Add half of the remaining oil, and heat through. Drop the batter 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.
Serves 2.
Notes:
We used a 14½ 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.