Wheat free Stem Ginger Cookies recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
3 tablespoons of black treacle (molasses)
3 tablespoons of golden syrup (corn syrup)
1 large free-range egg, beaten
70 g (2 1/2 oz) 1/2 cup of rice flour
200 g (7 oz) scant 1 1/2 cups of buckwheat flour
2 teaspoons of bicarbonate of soda (baking soda)
2 teaspoons each of ground ginger and ground cinnamon
1/4 teaspoon of salt
5 tablespoons of water
5 pieces of stem ginger, finely chopped
3 greased baking sheets
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
3 tablespoons of black treacle (molasses)
3 tablespoons of golden syrup (corn syrup)
1 large free-range egg, beaten
70 g (2 1/2 oz) 1/2 cup of rice flour
200 g (7 oz) scant 1 1/2 cups of buckwheat flour
2 teaspoons of bicarbonate of soda (baking soda)
2 teaspoons each of ground ginger and ground cinnamon
1/4 teaspoon of salt
5 tablespoons of water
5 pieces of stem ginger, finely chopped
3 greased baking sheets
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Cream the margarine and sugar together until light and fluffy.
3. Beat in the treacle (molasses), syrup, egg and remaining ingredients.
4. Drop half tablespoons of the mixture 5 cm (2 inches) apart on the baking sheets and bake for 6 - 8 minutes.
5. Remove the cookies from the sheets and allow to cool on a wire rack.
2. Cream the margarine and sugar together until light and fluffy.
3. Beat in the treacle (molasses), syrup, egg and remaining ingredients.
4. Drop half tablespoons of the mixture 5 cm (2 inches) apart on the baking sheets and bake for 6 - 8 minutes.
5. Remove the cookies from the sheets and allow to cool on a wire rack.
serving amount
makes 24
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