Ingredients

The following ingredients have 4 Servings
  • 60 g white rice flour (fine)
  • 60 g brown rice flour (fine)
  • 60 g cornflour ((cornstarch))
  • 60 g sweet rice flour ((Mochiko aka glutinous rice flour))
  • 60 g tapioca starch flour
  • ½ tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • ¼ tsp baking powder (gluten free)
  • ¼ tsp fine sea salt
  • 1¼ tsp ground ginger
  • ¾ tsp ground cinnamon
  • 170 g unsalted butter (softened or dairy free alternative)
  • 200 g granulated sugar
  • 45 g molasses (black treacle)
  • 45 g golden syrup
  • 1 large egg (UK large)
  • granulated sugar (for rolling (extra))

Instruction

  • Weigh and combine the flours, xanthan gum, bicarbonate of soda, baking powder, salt and spices, mixing well to thoroughly combine. (TIP: weigh into an airtight container and shake vigorously). Set aside.
  • In a large bowl, cream together the butter and granulated sugar with an electric whisk, until pale and fluffy.
  • Add the molasses and golden syrup and beat well.
  • Then add the egg and beat again to thoroughly combine.
  • Add and fold in the dry ingredients until the mixture comes together as a sticky dough.
  • Transfer the dough onto a sheet of baking paper or cling film, wrap and chill for about an hour to firm up.
  • Pre-heat the oven to 180 C/350 F/Gas 4.
  • Line a couple of baking sheets with baking paper.
  • Pour a little extra granulated sugar into a bowl ready for dipping the cookies.
  • Take the chilled dough and roll small pieces into walnut-sized balls.
  • Roll each ball in the sugar and flatten with the palm of your hand to a disc about 5 cm/2 inches in diameter.
  • Place on the baking sheets allowing a little room (a couple of cm either side) for spreading.
  • Bake for about 15 minutes or until the cookies are firming up on the top. For a crunchier cookie, bake for an extra 3 (approx) minutes, but be careful not to let the edges burn. They will crisp up further as they cool.
  • Remove from the oven and leave on the trays to cool for about 10 minutes before transferring to a wire rack.