Gingersnaps for Tanya

Welcome to my blog!  How exciting.

For my first trick, here is the recipe I promised Tanya so long ago.  My last effort to get it to her was sincere but hijacked by strangers.

Gingersnap Cookies

Dramatically adapted from “The Gluten Free Gourmet”  By Bette Hagman

5 cups gluten free flour containing a protein heavy and a starch heavy. I use a garbanzo fava blend with corn starch, tapioca flour, and sorghum flour in roughly equal parts. Do not use rice flour.  Bobs Red Mill all purpose blend is perfect.

3 t baking soda

2-3 t ground ginger more or less according to taste. I like a lot.

1 t cinnamon

1/2 – 1 t ground cloves. Again, I like these spicy.

1/2 t salt

Whisk dry ingredients together and set aside.

In a mixer:

3/4 cup soft butter or lard -I have made these with coconut oil instead to make them dairy free.  Add a tablespoon of Sesame oil to get the richness of butter. They will be crunchier.  Using shortening will make them softer but I don’t use hydrolyzed oils.

2 cups white sugar

2 large eggs  (3 oz, 100 ml, or 1/3 cup if your eggs are odd sized)

1 cup Molasses-  here I have a difficulty. I use about 1 cup black-strap molasses.  But I might have real sorghum molasses which is better for you but less strongly flavored.  In that case I would use half sorghum and half black-strap or add black-strap until the color looks right.

1 t vinegar

Mix the butter and sugar until light. Add the eggs (room temp is best, it doesn’t set up the butter and the sugar will dissolve) add the molasses and vinegar.

Mix with the dry ingredients.  It doesn’t matter which goes into which. It isn’t to hard to mix them with a wooden spoon at this point but the mixer will not ruin anything. it might make a mess though.

Roll into golf sized balls (I use a 1 oz portion scoop) and drop into a small dish of white sugar to coat one side.  It helps to lightly grease your fingers.

Place on GREASED cookie sheets.

If it is too sticky to roll in your hands add more flour.

Bake at 375 for 11-13 minutes.

Let cool 1 minute then remove to a cooling rack.  If you try to move them too soon they will crumple up, if you wait too long they will stick hard to the pan.