Recommended because:
Not only is this recipe wheat free, but it is egg free too!
Ingredients:
3/4 cup margarine
1/4 cup unsulphured molasses
1 cup light brown sugar
3 cups Kathy P’s Brown Rice Flour Mix
1 tsp xanthan gum
1 tsp salt
1 Tbsp baking powder
2 tsp ginger
1/4 tsp ground cloves
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/2 cup water
sweet rice flour for rolling
Directions:
Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added.
Dough should be soft and will be sticky. Refrigerate dough for at least one hour.
Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4″. Cut and decorate as desired.
Bake in oven at 350 °F for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet before removing to rack to cool completely. Store in airtight containers.
Nutrient Type(s):
Sweets
Food Consistency:
Table Food