Ginger Snaps
Makes about five-dozen Ginger Snaps cookies.
Ingredients
3/4 cup un-salted butter
2 tablespoons sweet rice flour
1 cup sugar
2 teaspoons baking soda
1 egg
1 teaspoon ground cinnamon
1/4 cup molasses
1 teaspoon ground ginger
1 3/4 cup sorghum flour
1/2 teaspoon ground cloves
1/4 cup chickpea flour
Directions
Cream the butter and sugar. Add egg and molasses and mix thoroughly. Stir together the sifted sorghum flour, chickpea flour, sweet rice flour, soda, cinnamon, ginger and cloves. Stir into the dough. Refrigerate until firm. Form into 1 1/2 inch balls and roll in granulated sugar. Preheat oven to 350° F and bake on a parchment lined cookie sheet for 12-15 minutes.
Ingredients
3/4 cup un-salted butter
2 tablespoons sweet rice flour
1 cup sugar
2 teaspoons baking soda
1 egg
1 teaspoon ground cinnamon
1/4 cup molasses
1 teaspoon ground ginger
1 3/4 cup sorghum flour
1/2 teaspoon ground cloves
1/4 cup chickpea flour
Directions
Cream the butter and sugar. Add egg and molasses and mix thoroughly. Stir together the sifted sorghum flour, chickpea flour, sweet rice flour, soda, cinnamon, ginger and cloves. Stir into the dough. Refrigerate until firm. Form into 1 1/2 inch balls and roll in granulated sugar. Preheat oven to 350° F and bake on a parchment lined cookie sheet for 12-15 minutes.
