Gin.ger.snap: a delicious, flavorful cookie sweetened with honey & molasses and spiced with ginger.
Perfect to enjoy with a hot cup of chai tea and a good book on a rainy day.
Hey, wait a minute?
I love delicious cookies….and hot cups of tea, and good books…and wait – it’s suppose to rain today…
Well, what do you know? It must be fate…fate saying…relax, stop everything and have a warm, spicy, lightly sugared, perfectly satisfying cookie… sit back with that book you’ve been wanting to read,
make a cup of your favorite tea, chill on a Saturday, and eat some cookies Lady.
I guess I know what I’ll be doing today…
What are you up to?
Gluten-Free Grandma’s Gingersnap Cookies
1 1/2 cups rice flour
2 tsp fresh powdered ginger
1 tsp cinnamon
1/2 tsp clove
pinch of salt
1/4 cup honey
1/4 cup molasses
1/4 cup sugar
In a medium bowl, blend flour and spices. Add in honey & molasses. Stir well and use your hands to form a dough. Pat into a ball & let sit in the fridge for 10 minutes.
Make small balls (under an inch) and place on lightly greased baking sheet.
Moisten the bottom of a drinking glass with water and dip into sugar – press flat each dough ball
til about 1/4 inch thickness.
Bake for 12 minutes at 350F
Store in tupperware, well sealed
(or they will harden)