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Gluten-Free Organic Turmeric and Ginger Cookies

By: Ramona Cuisine
Gluten-Free Organic Turmeric and Ginger Cookies

"Oh dear, it has been a long time that I haven’t put anything up here for our sweet tooth. Naughty, naughty! Here I come with a wonderful recipe, absolutely superb. These gingersnaps are a true success in my household, my children always ask whenever I make them to put in their lunchbox and they won’t be happy with one or two, I take to work and I won’t be happy with one or two so you kinda guessed what happens next: we fight! They win ?????????"

Notes* This recipe makes around 24 gingersnaps but very much depends on the size you choose to make as you can make them small or larger. ** I have mixed a range of flours all gluten-free and all organic and those are: buckwheat approx 50%, rice flour 30%, corn and potato starch 20%.

Click here for the copycat recipe

Serves6

Preparation Time10 min

Cooking Time13 min

Ingredients

  • 320 g flour mix (gluten-free)
  • 2 eggs
  • 120 ml oil
  • 1/2 tsp turmeric powder
  • 1 tbsp cinnamon powder
  • 1 tbsp ginger (freshly grated)
  • 3/4 tsp baking powder
  • 3/4 tsp soda bicarbonate
  • 1 tbsp lemon juice (or cider vinegar)
  • 1 pinch sea salt (or pink Himalayan salt)

  1. Pre-heat the oven to 180 C and line a tray with parchment paper.

  2. In a bowl place the flour, make a small well in the middle, add the baking powder, soda bicarbonate and pour the lemon or the cider vinegar over mix slightly just to get the reaction and to dissolve the powders in the acid. My kids love this volcano ? reaction.

  3. Add the cinnamon, the freshly grated ginger, turmeric powder, salt, both sugars, the two eggs and begin to mix. Pour in the oil and give it a good old mix and when is ready set aside just for a few minutes until you finalize everything. It will be a pretty firm cookie dough so don't be afraid. It's how it should be.

  4. In a regular size bowl sieve the icing sugar gently.

  5. With the help of a spoon just pick up a spoonful of dough place it on your palm and make a nice ball. Then flatten it slightly and dip one side into that icing sugar making sure you are coating one side pretty generously.

  6. Place all as you make onto the tray leaving some space in between as they will clamp up a little but not too much so I would say leave a space of about 2 cm maximum.

  7. Once you have finished doing all of them and filled up the tray place in the oven and bake for about 12-15 minutes at 180 C.

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