10 oz (2.25 cups) all-purpose flour
scant 1 T ground ginger
1 tsp baking soda
1/4 tsp fine salt
1 tsp xanthan gum
1 Tbsp psyllium fibre
1/2 cup salted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1/4 cup molasses
3 T finely chopped crystallized ginger
Directions
Note: first attempt at making these gluten-free resulted in cookies that spread very thin, no crackling. Next time, try using only 1/2 cup butter (or maybe even vegetable oil) and 1 tsp xanthan gum.
In a medium bowl, whisk together dry ingredients. Blend butter and sugar with mixer until fluffy; add egg, molasses, and ginger; blend thoroughly. Add in dry ingredients and mix on low speed until well-blended.
Refrigerate dough until chilled (if possible; gives better crackles). Scoop onto parchment with mini cookie scooper, no more than 12 cookies per sheet. Sprinkle with coarse sugar. Bake at 350 for 13-15 minutes.
1/2 cup salted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1/4 cup molasses
3 T finely chopped crystallized ginger
Directions
Note: first attempt at making these gluten-free resulted in cookies that spread very thin, no crackling. Next time, try using only 1/2 cup butter (or maybe even vegetable oil) and 1 tsp xanthan gum.
In a medium bowl, whisk together dry ingredients. Blend butter and sugar with mixer until fluffy; add egg, molasses, and ginger; blend thoroughly. Add in dry ingredients and mix on low speed until well-blended.
Refrigerate dough until chilled (if possible; gives better crackles). Scoop onto parchment with mini cookie scooper, no more than 12 cookies per sheet. Sprinkle with coarse sugar. Bake at 350 for 13-15 minutes.
