Allergy free ginger cookies recipes

      Ingredients

• 2 1/4 cups Orgran plain flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbs grated fresh ginger
• 3/4 cup Nuttlex
• 1 cup white sugar
• 1/4 cup golden sugar
• 1 tsp Orgran No Egg whisked with 60ml water

      Method

• In a large mixing bowl, combine flour, soda, and salt.
• In a separate bowl, beat ginger, Nuttlex, and 1 cup sugar until light and fluffy.
• Beat in golden sugar and Orgran No Egg mix.
• Gently fold in flour mixture until just combined.
• Preheat oven to 175°C.
• Spoon dough into 1 1/2 inch balls, neaten with dampened fingers if you wish and press lightly with a fork.
• Place 2 inches apart on ungreased baking sheets.
• Bake until edges start to brown, which should take about 15 minutes.
• Cookies will be squishy to the touch but if they look cooked on the outside then they are done, as the centres should be slightly soft when cooled.
• Let stand on cookie sheets 1 minute then move to racks to cool completely.