Ginger Snap Cookies: GF/DF

  • 1/4 cup + 1 T (1 dl) sugar
  • 3 T + 1 t (1/2 dl) syrup, I use Lyle’s Golden Syrup
  • 3 T + 1 t (1/2 dl) water
  • 100 g vegan butter
  • 1/2 T psyllium husk
  • 2 t ground cinnamon
  • 1 t ground ginger
  • 1 t ground cloves
  • 1/2 t baking soda
  • 1 1/2 cup (3 1/2 dl) gluten free all purpose flour
  • 3 T almond flour

Put the sugar, syrup and water in a large sauce pan and heat until the sugar dissolve. Add the butter and let it melt. Take the sauce pan off the burner and let the liquid cool.

Add the psyllium husk and let it sit for ten minutes. Add the spices, baking soda and most of the flour. Stop adding flour when the dough isn’t sticking to the sauce pan anymore. Put the dough in a ziplock bag and keep it refrigerated for a couple of hours or over night.

Preheat the oven to 350 F/175 C

Cut off a piece of the dough and roll it out on a work surface. Use cookie cutters of your choice and put the cut cookies on a parchment paper covered baking tray. Bake for 5-10 minutes. The time depends on the thickness of the dough.

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