Wednesday, 11 December 2013

Ginger Snaps

Gluten Free Ginger Snaps
It's time to break out the Christmas baking! I've never made good gluten free ginger snaps, but my great aunt gave me this recipe the other day and they turned out amazing! Light and crispy and great for dipping in tea, milk or eggnog. I often find that gluten free cookies are quite crumbly, but these hold their shape really well.

This was my first experience baking with lard. The idea kind of grossed me out, but my aunt said that it was the best fat for this recipe, so I gave it a shot. The lard gives the cookie more of a "snap", but margarine or butter are totally fine too!

I froze about a third of the dough to bake later. It's nice to have fresh cookies without all the work (and it will keep me from eating all of them before Christmas). Just thaw the dough in the refrigerator and proceed as usual.

Happy gluten free Christmas baking!

makes 3 1/2 dozen

1/2 cup Lard (or substitute Margarine/Butter)
1/4 cup Margarine or Butter
1 cup White Sugar
1/4 cup Molasses
1 Egg
2 1/4 cup All Purpose Gluten Free Flour recipe here
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Ground Cloves
1 tsp Ground Ginger
1 1/2 tsp Guar Gum (or Xanthan Gum)


Cream together lard, margarine, sugar, molasses and egg.
Add dry ingredients and mix well.
Make 1 1/2 inch balls and roll in white sugar.
Place on parchment lined baking sheet, leaving about 3 inches between balls.
Bake at 350 for around 12 minutes.
Let cool and move to wire rack.
Freeze in an airtight container.

Ginger snap dough

Make balls and roll them in sugar

////Place balls on parchment lined baking sheet (leave lots of space)

Bake for 12 minutes at 350
Freeze in an airtight container