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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is a thin, crisp cookie. It definetly, snaps . Ingredients:
1 cup cane syrup (roger's brand preferred) |
1/2 cup canola oil |
1/3 cup white sugar |
2 3/4 cups rice flour |
1/4 cup potato starch |
2 tablespoons chickpea flour |
1/2 teaspoon baking soda |
1 1/2 tablespoons ginger powder |
1 teaspoon salt |
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum |
Directions:
1. Preheat oven to 350F and lightly grease cookie sheets.
2. Heat cane syrup to the boiling point in a pan on stove or in large glass measuring cup in the microwave.
3. In large mixing bowl add:.
4. 1/2 cup canola oil.
5. Pour boiling syrup over oil.
6. Let cool.
7. Sift and stir in in the dry ingredients.
8. Make small balls and place on prepared cookie sheets.
9. Flatten out with rice floured fork or rice floured glass bottom.
10. Pressing to desired thickness (I like mine quite thin as this is a crunchy cookie!).
11. Bake until well browned, about 10 to 12 minutes, depending on your oven.
12. Remove from pan while warm and let cool on cooling rack.
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