Saturday, 13 August 2011

Gingersnap Cookies

Gingersnap Cookies

350g GF self-raising flour
200g Caster Sugar
125g butter
75g golden syrup
1 tsp bicarb soda (baking soda)
1 Tbls ground ginger
1 egg replacer
1 tsp orange rind
pinch salt

Preheat oven to 160˚C. Have cookie tray ready with baking paper.
In a large bowl sift flour and bicarb soda and then add salt. Mix together.
In a small pot heat butter and golden syrup over a low heat. Once melted add to dry mixture. Add egg replacer and orange rind and mix until a dough forms.
Roll balls in your hand around the size of a golf ball or smaller and place on cookie tray well spaced (they rise and spread a lot).
Press down on them with your fingers.
Bake for 20mins.

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