Back when I was in secondary school (a loooong way back!), my friend Ali F’s mum made the most wonderful gingernuts. We raved about them, & luckily she was only too happy to share the recipe. I found it again today – written in my school-girl scribble – when looking for something to make for morning tea. And because we had a couple of gluten-intolerant friends coming over, I tweaked the recipe a little to make it gluten-free. So…
Cream together 150g butter and 250g sugar. Once it’s pale & creamy, beat in 1 large egg and 1/4 c golden syrup. (I’ve made them before with honey & that’s worked well too.)
Sift together 2&1/2 cups GF flour, 3 tsp powdered ginger**, 2 tsp baking soda, 1 tsp salt & 3/4 tsp guar gum, & mix this into the wet ingredients. It should give a firm, not too sticky, dough.
Roll walnut-sized pieces of dough into balls, then roll the balls in white sugar before placing on a greased baking sheet. (Or use a silicone sheet, or baking paper.) Bake at 150 Celsius for about 8 minutes – the original recipe said 180 C, but I could see early on that this was going to be a bit too hot. Cool a little on the tray before transferring to a rack.
I’ve had GF cookies before & found them very crumbly, but these were great: crispy outside, soft & chewy inside.
** I was really ticked off when I discovered that the commonly available commercial spices almost all have the words ‘contains wheat products’ on the packet! This is totally ridiculous – I’m assuming the wheat flour’s there to stop the stuff caking, but I’m paying for spices, not flour. Happily, you can buy a limited range of GF spices at our local supermarket; I’m hoping the market expands, not least so that I can still make a decent curry when our friends visit.