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Ginger Snaps

Ginger Snaps
  • Dairy Free
  • Gluten Free
  • Preservative Free
  • Soy Free
  • Wheat Free

60g butter or nuttlex (dairy free)
100g sugar
90ml molasses
2 egg yolk
200g cornflour
150g potato flour
1/2 tsp bicarb soda
60ml vegetable oil
1 tsp xanthum gum
1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp cinnamon

Preheat oven to 180oC
Cream butter, sugar and molasses. Add remaining ingredients and molasses, mixing well to remove lumps.
Roll into balls and place on baking tray.
Bake for 8-9 minutes. Biscuits should be just set, with no wet spots in the middle. Over baking will make them too hard and slightly bitter.


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