Conni,
Here are 3 recipes for gluten-free ginger cookies, called "biscuits" in this English cookbook. The first is probably the one you want, but the others looked very tasty. He has lots of recipes, the website is:
http://www.peter-thomson.co.uk/glutenfree/index.html
The book is:
Gluten-free Cookery - The Complete Guide for Gluten-free and Wheat-free Diets
New Edition reprinted 2004
Copyright Peter Thomson 1995-2004 available from Amazon.com
Gluten-free Gingersnaps
Ingredients: to make 24 biscuits
6 oz / 175g gluten-free flour mix
1 ½ tsp bicarbonate of soda
½ tsp cream of tartar
2 tsp ground ginger
4 oz / 100g sugar
2 oz / 50g lard or 50 ml olive oil
1 ½ oz 40g golden syrup (use honey or corn syrup)
1 egg
Instructions:
Sift all the dry ingredients together.
Melt the lard and the syrup together and allow these to cool slightly before adding to the dry mixture.
Beat the egg before adding to the mixture which now should form a firm dough.
Shape the dough into walnut sized balls and place them well apart on a greased tray
Preheated oven to gas mark 5 375°F 190°C. Cook for 15 to 20 minutes or until they are brown.
Variations:
For ginger bread men use treacle in place of syrup and reduce the raising agent to just ½ tsp bicarbonate of soda.
Roll out the dough until less than ¼ inch or 5mm thick and then cut to shape.
Ginger Biscuits/Cookies
Ingredients: makes 20 biscuits
7 oz / 200g gluten-free flour mix
1 oz / 25g ground almonds
4 oz / 100g granulated sugar
¼ oz / 5g ground ginger
1 egg
4 oz / 100g butter or margarine
a little milk if needed
Instructions:
Mix the dry ingredients together first and then rub in the butter or margarine.
Mix in the egg. If the mixture is too dry add a little milk until it just sticks together in lumps.
Roll into little balls and then flatten these onto a greased baking tray. Use a little more gluten-free flour to stop them sticking.
Preheated oven gas mark 3 325°F 160°C. Bake for 10 to 15 mins until golden brown.
Turn out onto a wire mesh to cool and dry. Store in a container with an airtight lid.
French Ginger Sponge Biscuits/ Cookies
Ingredients: makes 20 soft sponge biscuits
4 eggs
4 oz / 100g granulated sugar
¼ oz / 5g ground ginger
4 oz / 100g gluten-free flour mix
Separate the eggs into white and yolk.
Mix the egg yolks with the sugar and ginger to form a smooth paste.
Beat the egg whites until stiff and then fold this gently into the mixture.
Cover a baking tray with non-stick baking parchment or use greased bun trays.
Spoon the mixture onto the paper or pipe to form small sticks.
Dust with sugar.
Preheated oven to gas mark 4 350°F 180°C. Bake for eight to ten minutes. Turn out onto a wire mesh to cool and dry.
