Ingredients: 125g dairy free spread at room temperature 100g brown sugar 125g rice malt syrup 1 tbsp maple syrup 1 egg, 375g low fodmap flour 1 tbsp ground ginger 2 tsp cinnamon 1 tsp Bicarbonate Soda mixed with 1 tbsp apple cider vinegar
Method:
Add dry ingredients except bicarb soda to the mixing bowl
Mix 20 secs/speed 3.5
Add wet ingredients
Mux 20-30 secs/speed 2.5
You may need to add a little more flour, the consistency is dough like.
Turn out on lightly floured mat
Roll into a ball, wrap in clungwrap and refrigerate for 30 mins
Pre heat oven to 180 degrees
Roll dough between 2 sheets of baking paper and cut out cookie shapes
Place on greased oven tray and bake for 12 mins
You could decorated with coured icing
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