This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
makes 24
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
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.
