Ginger snaps

  • 1 tablespoon ground ginger
  • 2 tablespoon honey
  • 2 tablespoon soft brown sugar
  • ¼ cup rice flour
  • 2/3 cup plain flour
  • 120gm soft butter
  • 1/8 tsp salt
  • 50gm crystallised ginger, coarsely chopped
  1. Preheat oven to 180 degrees Celsius. Put all ingredients apart from crystallised ginger in a food processor and process until just combined- add more rice flour if dough is too sticky. Add the ginger and pulse to combine
  2. Roll dough out to 3mm thick, then cut into desired shapes. Arrange on a large lined oven tray, bake for 15 minutes or until golden and cooked. Remove and set aside to cool completely.