Nothing makes a home smell more like the holidays than the scent of warm spices, cinnamon, ginger and sugar, wafting out of the oven and through the kitchen. Much like my brownies, I have been making these yummy ginger snaps since I was a young girl from one of my prized cookbooks – Kitchen Wizard by Deborah Jarvis. I still have my copy and have amended this 1970s recipe to be gluten-free.

Note: I’ve recently used Gluten Free Girl’s flour mix, but the shipping is horribly expensive (it costs as much as the flour). The other great alternative is King Arthur’s gluten-free flour which I  pick up at Wholefoods. In general, gluten-free flours tend to cook faster than regular flour, and can burn easily – so keep a close eye on your goodies when they are in the oven.

Ingredients:

– 100g of gluten-free flour (or you can use regular flour)

– 125g almond flour

– 2tsp ground ginger

– 2tsp ground mixed spice

– 2tsp baking powder

– 2tsp baking soda

– 1tsp cinnamon

– 1/2tsp salt

– 100g of cold unsalted butter (pref. organic)

– 125g sugar

– 4 tbsp of golden syrup

Method:

1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

2. Sift all the dry ingredients into a bowl – alternatively whisk them together to get rid of lumps and add some air.

3. Cut the cold butter into small cubes and rub into the dry ingredients – you can either do this by hand or in a food processor or stand mixer. You are done when you the mixture resembles coarse breadcrumbs.

4. Warm the syrup in a saucepan until runny. Do not boil.

5.  Add the syrup to the rest of the ingredients and combine until you have a rough dough.

6. Flour hands and roll teaspoonfuls of the dough into walnut-sized balls.

7. Place on the baking sheet – allowing a couple of inches between each one as these will spread in the oven!

8. Bake on the top shelf of the oven for 3 mins, before moving to the bottom shelf for another 3. The cookies are baked when they have a nice deep golden color, but ensure they don’t burn.

9. The cookies will be crumbly when warm, so leave them on the parchment, remove from the baking sheet and slide on to a cooling rack. (They will continue to cook if you leave them on the tray.)

10. Store in an airtight container, although I’m warning you they won’t last long!

Ginger Snaffles (Gluten-Free)

By alice

April 11, 2016

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• Prep Time: 20m
• Cook Time: 6m
• Total Time: 30m
• Yield: 14-16 cookies

Ingredients

• 100 grams gluten-free flour (or you can use regular flour)
• 125 grams sugar
• 100 grams cold unsalted butter (pref. organic)
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground mixed spice
• 2 teaspoons ground ginger
• 125 grams almond flour
• 4 tablespoons golden syrup

Instructions

1. Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Sift all the dry ingredients into a bowl – alternatively whisk them together to get rid of lumps and add some air.
3. Cut the cold butter into small cubes and rub into the dry ingredients – you can either do this by hand or in a food processor or stand mixer. You are done when you the mixture resembles coarse breadcrumbs.
4. Warm the syrup in a saucepan until runny. Do not boil.
5. Add the syrup to the rest of the ingredients and combine until you have a rough dough.
6. Flour hands and roll teaspoonfuls of the dough into walnut-sized balls.
7. Place on the baking sheet – allowing a couple of inches between each one as these will spread in the oven!
8. Bake on the top shelf of the oven for 3 mins, before moving to the bottom shelf for another 3. The cookies are baked when they have a nice deep golden color, but ensure they don’t burn.
9. The cookies will be crumbly when warm, so leave them on the parchment, remove from the baking sheet and slide on to a cooling rack. (They will continue to cook if you leave them on the tray.)
10. Store in an airtight container, although I’m warning you they won’t last long!