This recipe is taken from The Wheat and Dairy Free Cookbook by Terence Stamp & Elizabeth Buxton.
These ginger cookies are very crisp.
- Fine oatmeal flour – 55 g (2 oz)
- All-purpose wheat-free flour – 55 g (2 oz)
- Pine kernels – 2½ tbsp
- Grated fresh root ginger – 3 tbsp
- Runny honey – 2 tbsp
- Baking powder – ⅛ tsp
- Sunflower oil – 1½ tbsp
Preheat the oven to 150°C/300°F/Gas 2.
Put all the ingredients into a mixing bowl and gather together with your hands to form a ball. Kneed the mixture in the bowl until it is smooth. The mixture will start out feeling rather wet, but as the flour absorbs the honey and oil, the dough will become firmer. It should look very glossy and have no cracks at all. If necessary, add some more oil to moisten.
Pinch out enough dough to form balls of about the size of a walnut and place these balls on an ungreased baking sheet, 7.5 cm/3 in apart. Using the heel of your thumb and palm, flatten the balls of dough as thinly as possible. This can also be done using a metal spatula. Tuck any loose edges of the mixture back into the dough to form a circular cookie.
Bake for 20 minutes or until evenly golden and cooked thoroughly. Cool on a wire rack.
Makes about 8 cookies.