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About this recipe: These gluten free cookies are treacly, spicy and delicious. The closest I can describe them is like crispy gingerbread. You can roll the dough out and use any cookie cutter shape you fancy; or, make balls which go lovely and crackly. The dough should be made in advance and stored in the fridge until ready for baking. Makes 4 dozen cookies, depending on size.
Using dark muscavado or molasses sugar will make them even richer.
If you only have whole cardamom pods, use 5 to 6 whole green pods, seeds removed and heartily crushed.