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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 66 |
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this is a recipe that I just got in the mail... the recipe is by Rebecca Reilly... the photo I don't know it was with it..I can't wait to try these... I miss having gingersnaps.. Ingredients:
2⅔ cups gluten-free flour blend of |
choice (or use recipe below) |
1/2 teaspoon ground cloves |
3/4 teaspoon ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
13/4 teaspoons xanthan gum |
⅛ teaspoon salt |
1 stick unsalted butter or non-dairy |
margarine, melted......( 1 stick is 1/2 cup ) |
1/4 cup molasses |
1 cup sugar |
1 large egg |
sugar for topping |
high-protein gluten-free flour blend |
11/4 cups bean flour (of choice), chickpea flour or soy flour |
1 cup arrowroot starch, cornstarch or potato starch |
1 cup tapioca starch/flour |
1 cup white or brown rice flour |
combine flours together. refrigerate and store in tightly covered container until used. |
Directions:
1. Preheat oven to 350 degrees. Lightly grease a cookie sheet.
2. Mix together flour blend, cloves, ginger, cinnamon, baking soda, xanthan gum and salt. Set aside.
3. In separate bowl, mix butter, molasses and sugar together. Beat in egg.
4. Slowly stir in dry ingredients. Dough will be sticky. Refrigerate for several hours.
5. Divide dough into three equal parts. Roll into logs between 1/2 to 2-inches thick, depending on the size of your cookies.
6. Cut logs in slices about 1/4 to 1/3-inch thick. Press both sides of each slice in sugar. Place on prepared cookie sheet, leaving 2 inches between each cookie.
7. Bake in preheated oven for 8 to 10 minutes. Cool completely and transfer to a rack. Store cookies in an airtight container.
8. TIP If dough is too sticky to shape into a log, place each portion of dough onto a piece of plastic wrap and roll it up. Refrigerate until dough is stiff enough to slice.
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