Zutaten für Soft Ginger Cookies Biscuits
- 2 cups gluten-free flour blend (e.g., rice flour, sweet rice flour, tapioca starch, xanthan gum)
- 1 teaspoon baking powder
- 1 cup (2 sticks) non-hydrogenated margarine
- 1 cup granulated sugar
- 1/2 cup chopped candied ginger
- 1/2 cup rice milk (or almond milk)
- 1 large egg (or 1 flax egg - 1 tbsp flaxseed meal + 3 tbsp water for egg-free version)
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Zubereitung von Soft Ginger Cookies Biscuits
- Preheat oven to 390°F (193°C). Line baking sheets with parchment paper.
- In a large bowl, whisk together 2 cups gluten-free flour blend (see ingredients), 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Cut in 1 cup (2 sticks) non-hydrogenated margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup granulated sugar, 1/2 cup chopped candied ginger, and 1/2 teaspoon ground ginger.
- In a separate bowl, whisk together 1/2 cup rice milk (or almond milk) and 1 large egg (or 1 flax egg for egg-free version).
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
12g
Carbs
5g
