Continuing my quest to make tasty gluten-free alternatives for the Food Husband’s new diet, I’ve been experimenting in the kitchen this week.
He’s dutifully eaten a gluten-free loaf (which left a lot to be desired) but I have just made a batch of ginger cookies which have been far more successful.
Admittedly these aren’t all for him; they will be accompanying a lemon posset this evening as the pudding in a meal with friends.
These do not have to be made gluten-free, and can be made using regular flour and oats as you wish. If following a vegan or dairy-free diet, substituting the butter for coconut oil will result in a suitable alternative.
Store these in an airtight container and they will last a few days.
- 120g butter (or coconut oil if making these vegan/dairy-free)
- 2 tbsp golden syrup
- 1 tsp bicarbonate of soda (gluten-free if required)
- 150g oats (gluten-free if required)
- 150g plain flour (gluten-free if required)
- 120g soft light brown sugar
- 1 tbsp ground ginger
Step 1: Over a low heat, melt the butter and syrup in a heavy bottomed pan, stirring now and again. Once melted, leave to cool slightly.
Step 2: In a large bowl combine the sugar, flour, oats and ginger.
Step 3: Stir the bicarbonate of soda into the cooled liquid mix and then add to the dry ingredients, stirring thoroughly until all combined.
Step 4: Roll into 12 equal balls and spread out on two lined baking sheets.
Step 5: Bake in a preheated oven (180c fan) for 10 minutes, until golden and cracked on top.
Step 6: Remove from the oven and allow to cool (they will firm up as they cool). Leave them for five minutes on their trays and then carefully transfer the cookies, still on their baking parchment (hold diagonal corners taut), onto wire racks to cool completely.