Saturday, June 26, 2010

Ginger Snaps

Ginger Snaps
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

These cookies are full of rich flavour and kids like them too. Makes 4 dozen cookies

1/2 cup sunflower oil
1 cup sugar
1 egg, lightly beaten
3 tbsp black strap molasses
1 tsp vanilla

1/2 cup sweet rice flour
1 cup tapioca flour
1/2 cup potato flour
1 tsp ginger, ground
1 tsp cinnamon, ground
2 tsp baking soda
1/8 tsp clove, ground
1/4 tsp xanthan gum
1/4 tsp salt

Preheat oven to 350 degrees F. Line baking sheets with baking parchment.

In a small bowl, mix together the sunflower oil and sugar. Add the molasses, egg and vanilla and mix until well combined.

In a medium-sized bowl, sift together all the dry ingredients. Using a whisk, mix again to evenly distribute the salt and xanthan gum.

Fold the wet ingredients into the dry ingredients and stir until well combined. Continue stirring until a large dough ball is formed. Cover the dough with a towel and refrigerate at least one hour.
Using a teaspoon, scoop the dough out, make small balls, place them on the baking sheets and then flatten them with the bottom of a glass dipped in tapioca flour or sugar (to keep the dough from sticking). Cookies should be about 1/4 inch thick and 2 inches in diameter.

Bake 9-10 minutes and allow them to cool slightly before moving them.

1 comment:

  1. I'm not certain about potato flour in a cookie. Do you mean potato starch? Thank you for posting such lovely allergy friendly recipes!