Gingersnaps

Makes 26

350g self-raising gluten-free flour

2 tsp xanthan gum

200g caster sugar

3 tsp ground ginger

1tsp bicarbonate of soda

125g butter

75g golden syrup

1 medium egg, beaten

Preheat the oven to 160°c. Melt butter and golden syrup together in a pan over a low heat and leave to one side to cool slightly. In a separate bowl, mix together the flour, xanthan gum, bicarb, sugar and ginger. Add the cooled butter and syrup mixture and the beaten egg and mix to form a soft dough. Roll into small balls (around 30g each) and lightly press onto several greased baking trays, spaced well apart.

Bake in the oven for 15-20 minutes until golden.

Enjoy!