Gluten-free Ginger Snaps4 cups GF flour mix
1 tsp xanthan gum
3 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
3/4 cup butter
2 cups sugar
2 eggs, beaten
1/2 cup molasses
1 tsp vinegar
candied ginger in syrup, drained & sliced (optional)
Preheat oven to 325F.
Prepare baking sheets with parchment paper (it's amazing!)
In medium bowl mix the GF flour mix, xanthan gum, baking soda & spices. Set aside.
In big mixer bowl, cream butter & sugar. Add the eggs & beat until smooth. Add molasses & vinegar.
By spoon mix in the dry ingredients until well blended and thick. Call in the five year old grandchild to help with this next part. Using a teaspoon, scoop out dough about the size of a walnut onto the baking sheets, about 1 1/2 inches apart. Place a slice of candied ginger on each cookie.
Bake about 12 minutes. Cool on a wire rack.
Based upon a recipe from "The Gluten-Free Gourmet" by Bette Hagman (my favourite GF cookbook)
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