Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (225 g) gluten-free self-raising flour (See Note 1)
  • 3/4 cup (170 g) sugar
  • 1 tsp baking/bicarb soda (See Note 2)
  • 1 1/2 tbsp ground ginger (See Notes 3 and 4)
  • 1/2 cup (125 g) unsalted butter
  • 1/4 cup (60 ml) golden syrup (See Note 5)
  • 1 large egg - lightly beaten

Instruction

  • Preheat your oven to 180 degrees C (355 F).
  • Line two baking trays with non-stick baking paper.
  • Over a low-medium heat or in the microwave, melt the butter and set it aside for 5 minutes to cool slightly.
  • To a medium-size bowl, add your dry ingredients and mix to combine.
  • Add the golden syrup to the butter and stir to combine. Add the lightly beaten egg, and mix well to combine.
  • Add the golden syrup mixture to the dry ingredients and mix well.
  • Roll into small balls, approximately 2 level teaspoons of mixture, or about 3 cm (1 inch) in diameter.
  • Place on the prepared tray leaving a gap of approximately 6 cm (2 1/2 inches) as the cookies will spread.
  • Bake in the preheated oven for 11-13 minutes. The cookies should be a rich golden brown colour. Remove from the oven and after 2 or 3 minutes, transfer the cookies to a cooling rack. They will still be soft when you remove them from the oven but will become crisp as they cool.
  • Once your baking trays are cool, repeat this process with further batches.Store the cooled cookies in an airtight container for up to 5 days.