119.Ginger Snaps : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make 24 biscuits

6 oz / 175g

gluten-free flour mix

1 ½ tsp bicarbonate of soda

½ tsp cream of tartar

2 tsp ground ginger

4 oz / 100g sugar

2 oz / 50g lard or 50 ml olive oil

1 ½ oz 40g golden syrup

1 egg


Sift all the dry ingredients together.

Melt the lard and the syrup together and allow these to cool slightlybefore adding to the dry mixture.

Beat the egg before adding to the mixture which now should forma firm dough.

Shape the dough into walnut sized balls and place them well aparton a greased tray


Preheated oven

gas mark 5 375°F 190°C

Cook for 15 to 20 minutes or until they are brown.


For ginger bread men use treacle in place of syrup and reduce theraising agent to just ½ tsp bicarbonate of soda.

Roll out the dough until less than ¼ inch or 5mm thick andthen cut to shape.