Gluten Free Gingersnaps   Cold  Veg CBF  25mins

Makes approx 40 biscuits    Cold   Vegetarian   Baked Fayre  Cookies   Gluten Wheat Free

Ingredients

50g/2oz Margarine

100g/4oz Sugar

2 tbsp Molasses

1 Egg

100g/4oz Soya flour

50g/2oz Cornflour

50g/2oz  Potato Starch Flour

1/4 teasp Salt

1 teasp Bicarbonate of  Soda

1/4 tseasp Ground Ginger (check ingredients label)

1/2 teasp Ground Cinnamon   (check ingredients label)

Instructions

1. Preheat the oven to 180C, 350F Gas Mark 4 and grease some baking sheets. 

2. In a large mixing bowl, cream together the margarine and sugar until pale and fluffy. Beat in the egg and molasses and mix well.

3. Sift the dry ingredients into  the egg mixture and mix well. 

4. Drop rounded teaspoons of dough onto the greased baking sheets, spacing well apart. Bake for 10 to 12 minutes. 

Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.

Convert all recipes written in metric or imperial quickly and easily.  Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.