Oh dear, it has been a long time that I haven’t put anything up here for our sweet tooth. Naughty, naughty! Here I come with a wonderful recipe, absolutely superb.
I always like to play with ingredients and mix them to get to all different outcomes. This is exactly what I’ve done here by mixing almost all types of gluten-free flours that I have had in my kitchen and there are available on the market. Almost all! ? The great thing is that after several tries, the outcome is this and I have to say I was very pleased with, hence its appearance here sharing it with you.
Why gluten-free? For those who know me in particular, I think you’ll wonder ?. No, there is no particular reason why I like and choose to use gluten-free flours but only that it is comfortable for me to eat, the outcome is always a light and easy one to digest and .?….I can eat loads and loads of and this is probably my main reason??
These gingersnaps are a true success in my household, my children always ask whenever I make them to put in their lunchbox and they won’t be happy with one or two, I take to work and I won’t be happy with one or two so you kinda guessed what happens next: we fight! They win ?♀️??♀️
I can munch munch munch and munch on them all day long. So I will have to send a bit of a warning ⚠️ out there – they are soooooooo moreish! Be aware!
Of course they are addictive and moreish when they melt in your mouth. And the good news is that there is no butter there.
When it comes to sugar amount obviously my threshold for sweetness it’s not too high. I love deserts don’t get me wrong but as long as they’re not too sweet and biscuits in particular if they’re packed with sugar I won’t touch them.
I have juggled quite a bit with sugar quantities in this gingersnaps to come to this very level which for me does it perfectly and my sweet side of my taste buds approved of being joyfully happy with those.
Having said all this on now happy to share it with you guys so here comes the recipe.
- 320 g flour mix (gluten-free) **
- 2 eggs
- 120 ml oil ***
- 1/2 tsp turmeric powder
- 1 tbsp cinnamon powder
- 1 tbsp ginger (freshly grated)
- 3/4 tsp baking powder
- 3/4 tsp soda bicarbonate
- 1 tbsp lemon juice (or cider vinegar)
- 1 pinch sea salt (or pink Himalayan salt)
- 100 g cane sugar (unrefined)
- 100 g Muscavado sugar
- 4-5 tbsp icing sugar (for topping)
- Pre-heat the oven to 180 C and line a tray with parchment paper.
- In a bowl place the flour, make a small well in the middle, add the baking powder, soda bicarbonate and pour the lemon or the cider vinegar over mix slightly just to get the reaction and to dissolve the powders in the acid. My kids love this volcano ? reaction.
- Add the cinnamon, the freshly grated ginger, turmeric powder, salt, both sugars, the two eggs and begin to mix. Pour in the oil and give it a good old mix and when is ready set aside just for a few minutes until you finalize everything. It will be a pretty firm cookie dough so don't be afraid. It's how it should be.
- In a regular size bowl sieve the icing sugar gently.
- With the help of a spoon just pick up a spoonful of dough place it on your palm and make a nice ball. Then flatten it slightly and dip one side into that icing sugar making sure you are coating one side pretty generously.
- Place all as you make onto the tray leaving some space in between as they will clamp up a little but not too much so I would say leave a space of about 2 cm maximum.
- Once you have finished doing all of them and filled up the tray place in the oven and bake for about 12-15 minutes at 180 C.