Jump to content

Ginger and Almond cookies


sonnetjie
 Share

Recommended Posts

1.Mix together 2 cups toasted ground almonds ( grind fresh almonds and toast them for a few minutes in the oven, keep a close eye on them as burn very easily), 3-4 drops of almond essence, a generous pinch op ammonium bicarbonate, 1 tablespoon of glazed ginger ( about 6 squares) finely chopped , 2 tablespoons of orgran gluten free flour.

2. Bring to boil about 3 tablespoons of water and 2/3 cup castor sugar in a pot till all the sugar has been dissolved. It will form a clear liquid.

3. Add 2 to 3 let it stand for about 8 hours

4.Whisk 2 egg whites together add gradually 1 tablespoon icing sugar

5. Crumble number 3 mixture if necessary to break up

6. Gradually add 4 to 5 in your Kitchen aid and mix well.

7. Sprinkle some gluten free flour on work bench. Roll the mixture out with your hands to a 1 cm thick sausage. Cut diagonally into thumb size length.

8. Bake on baking trays that have been covered with magic cooking sheet www.magiccookingsheet.com.au

9. Bake in pre heated fan forced oven on 150C for about 12min

10. Remove from oven and sprinkle with icing sugar.

11. I suggest you x3 the recipe as the family will eat cookies before they have had the opportunity to cool off.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...