Gluten Free Ginger Snaps

Gluten Free Ginger Snaps

This recipe for yummy ginger snaps is quick and easy, perfect for whipping up a last minute afternoon tea. Plus they are gluten free.

  • 3 ¼ cups Healtheries Gluten Free Baking Mix
  • ½ cup fresh ginger
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • ¾ cup canola oil
  • ½ cup Healtheries Blackstrap Molasses
  • 1 ½ cups raw sugar (+ ½ cup to roll them in)
  • 3 ½ tsp baking soda
  • 2 eggs

Makes

40 cookies

Method

  1. Preheat the oven to 2000C. Line a baking sheet with baking paper.
  2. Roughly chop ginger (do not peel it) in a food processor. Add the oil and blend until it’s creamy and there are no ginger lumps. Allow it to sit and infuse while you prepare the rest of the dough.
  3. In a separate bowl, mix the eggs, molasses and sugar until well combined.
  4. Strain the ginger/oil mixture through a sieve into the egg mixture and combine well.
  5. Sift the flour and baking soda into the wet mixture and stir until well combined.
  6. Roll teaspoonfuls into balls and then roll them in the sugar to coat. Lay them on the baking sheet and flatten very slightly.
  7. Bake for 9 minutes or until golden. Allow to cool completely on the tray before transferring to an air tight container to store.
  8. Variation: For a chewy, softer texture, bake them for a shorter time.

Nutritional Information

Average Quantity per Serve

Energy 436kJ (104Cal)
Protein less than 1g
Fat, Total 4.6g
- Saturated less than 1g
Carbohydrate 14.8g
- Sugars 6.1g
Dietary Fibre less than 1g
Sodium 153mg
 
 
 
 
 

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