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.
25g lard or vegetable shortening, cubed and softened
55g unsalted butter, cubed and softened
60g soft dark brown sugar
1 large egg (62-70g weighed in shell)
95g golden syrup
120g dark treacle
1/2 teaspoon bicarbonate of soda
zest of 1/2 lemon
icing sugar, for dusting
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:40min › Cook:15min › Ready in:55min
Put the flour, baking powder and spices into a medium bowl, and mix with a fork. Get a sieve ready.
Whisk the lard, butter and sugar in a large bowl on medium-low speed until creamy. Add the egg and whisk on medium speed until well combined. Manually stir in the golden syrup and treacle, mixing thoroughly.
Add a couple of drops of warm water to the bicarb and stir until fully dissolved; add to the fats/sugar bowl with the lemon zest, and stir well.
Sift the dry ingredients in, and stir manually until fully combined. Pull the dough into a ball (it will be very soft now), flatten it into a thick disc, and tightly wrap in clingfilm. Put into the fridge to firm up overnight.
When ready to bake, preheat your oven to 165 C / Gas 2-3. Line two baking trays with baking paper.
You can roll small balls of dough about 15g each between your palms (it helps to flour your hands first). Or, roll out the dough onto a heavily floured surface to about 3mm thick, and use any cookie cutter you have. Place the cookies onto the lined baking trays, and put remaining dough back into the fridge.
Bake for around 15 minutes, until browned and a light finger tap shows them to be firm. Remove the trays from the oven and leave the cookies for 5 minutes before removing them to a cooling rack. Let the trays cool for 5 more minutes before loading up again with remaining dough, and baking.
Once all cookies are fully cooled, dust with icing sugar for serving.
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.