16
40 mins
190°C/fan 170°C/gas mark 5Ginger lovers could add some crysrallised ginger. Otherwise some white chocolate chips work really well if you have a sweet tooth.
1 Preheat the oven to 190°C/fan 170°C/gas mark 5 and line two baking trays with baking parchment paper.
2 Sift the gluten-free flour, ground ginger and bicarbonate of soda together into a mixing bowl. Add the sugar and then lightly rub in the butter till crumbly and fine breadcrumb consistency.
3 Add the syrup and mix everything to a stiff paste. Now divide the mixture into quarters, then each quarter into four, and roll the pieces into little balls.
4 Place them on the baking sheets, leaving plenty of room between them because they will spread as they bake. Just flatten the balls slightly (to about 1.5cm thickness). Bake in the centre of the oven for 10–15 minutes by which time they will have spread themselves out and will have a lovely golden, cracked appearance.
5 Cool them on the baking tray for 10 minutes or so, then transfer them to a wire rack to finish cooling. Eat them best fresh or you can store them in an airtight tin for a few days.
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