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Christmas is coming and so is the need for holiday baking.  No-one I have
ever served these to has been able to tell they are GF.
 
Sugar Gingersnaps
 
3/4 cup margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cup GF Flour Mix (B. Haggman's)*
1 and 1/2 tsp xanthan gum
2 tsp baking soda
1/2 tsp salt
1 and 1/2 tsp GF Ginger (Club House and Watkin's are two I know are safe)
 
1. Cream margarine, sugar and egg.  Stir in molasses.
2. Mix dry ingredients in separate bowl, stirring well or sifting
3. Mix dry ingredients and creamed mixture together.
4. Roll into balls and place on ungreased cookie sheet, flatten slightly
5. Bake at 350 degrees for about 12 minutes until bottom is brown.
Cookies will be soft when removed from pan but will firm up when cool.
When lightly browned these cookies end up being chewy - if you like
crispier gingersnaps just cook a minute or so longer.
 
* Bette Haggman's Mix is: 6 cups rice flour, 2 cups potato starch and 1
cup tapioca flour.
 
Note: Potato starch and potato starch flour are the same item.  Potato
Flour is very different and has a very stong taste, not that suitable for
replacing regular flour.
 
Maureen Marx
Victoria, B.C  Canada