As you know I've recently gone gluten free and I'm feeling better than ever, so I thought it was time that I actually invest in a proper gluten free cookbook. The recipes online have been fabulous, but I was in need of a book to hold and stain with butter and rice flour. Without doing any research at all I bought Grace Cheetham's Simply Gluten-Free & Dairy Free. It had great pics an assortment of breakfast, lunch and dinner ideas and easy-looking recipes.
This Sunday morning I tried out her recipe for gluten free ginger cookies and they were deelish. Definitely not low fat or low calorie with lots of butter and sugar, but gluten free nonetheless. Adding real shredded ginger in addition to powdered ginger really gives these cookies a kick.
If you like ginger then you need to give these a try. Interested?
- 3/4 cup butter or dairy free margarine
- 1 cup + 2 tbsp sugar
- 2/3 cup rice flour
- heaping 1/2 cup chick pea flour
- 1/2 cup corn flour
- 2 tbsp shredded fresh ginger root
- 2 tsp powdered ginger
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- Preheat oven to 350F.
- Melt butter or margarine and let sugar dissolve over low heat. Bring to a boil over high heat, then simmer for 5 minutes until the mixture caramelizes slightly.
- Sift flours into a large mixing bowl and stir in powdered ginger, baking and xanthan gum. Add in ginger root and rub it into the flour mixture with your fingers. Add the butter and sugar mixture and stir well.
- Spoon the cookie dough onto prepared baking sheets using your hands. I found the dough to be really dry and crumbly so really get your hands in there and pack it together.
- Bake for 12 minutes until light brown.
Make yourself a cup of tea and enjoy!