For those of you who love ginger, these cookies are definitely for you. Ok, I know at first glance these cookies wouldn’t win any beauty contests! However, don’t write them off too quickly because of their looks. First, there’s that crunch of the cornflakes. This gives a great contrast to the wonderfully soft, pillow like, texture of the cookie, that’s both light and a little crumbly. And then there are the small pieces of uncrystallised ginger, which not only give a warm and subtle flavour, they also add a lovely little chew.
These cookies bring back childhood memories for me, visiting my Great Aunt Kath. Even though she was elderly, she always managed to bake an amazing feast for afternoon tea. Whilst my parents caught up with her, my brother and I loved to rediscover all the wonderful old vintage toys in the playroom! These cookies were always a staple of hers and one I have always loved. Which is why I felt the need to make a gluten and dairy free version of them.
For accurate cup measurements, I sift the potato starch before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Makes approximately 28
64g (2.3 ounces or ½ cup) superfine white rice flour
64g (2.3 ounces or ½ cup) tapioca starch
33g (1.2 ounces or 3 tablespoons) potato starch
28g (1.0 ounce or ¼ cup) corn starch
2 teaspoons (10ml) baking powder
¾ teaspoon (3.75ml) xanthan gum
¼ teaspoon (1.25ml) salt
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
96g (3.4 ounces or ½ cup) raw/golden caster sugar or superfine white sugar
½ teaspoon (2.5ml) pure vanilla extract
1 large egg, at room temperature
100g (3.5 ounces or ⅔ cup) roughly chopped naked ginger (I use this brand)
130g (4.6 ounces or 1⅓ cups) crushed cornflakes (I use this brand)
Preheat the oven to 170C and line 2 trays with baking paper or parchment.
Sift all the dry ingredients together in to a bowl, before setting aside.
Then place the crushed cornflakes into a separate bowl and set these aside too.
Cream the butter and sugar together until light and fluffy, which takes about 3-4 minutes.
Next, add the vanilla and egg, before mixing until light and fluffy.
Add around half the sifted flours and fold through, until almost combined. Then add the remaining flour and continue to fold,
before adding and folding through the chopped ginger. Once the dough has come together, it will have a thick and soft consistency, but it’s also a bit sticky too.
Take 20g (0.7 ounces or a slightly heaped tablespoon) of the cookie dough and drop it into the bowl of crushed cornflakes,
then roll it around to coat and shape it into a ball.
Place the cookies on the prepared trays, a few centimetres apart, and then slightly flatten them. Bake for approximately 18 minutes, until they are just lightly golden in colour around the edges.
Then allow them to cool on the trays for a couple of minutes, before transferring them to a wire rack to cool completely.
Store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8