Ginger Snap Biscuit Cookies - Free from wheat, gluten, dairy and soya

My favourite, favourite biccy with a cuppa is a good old fashioned ginger snap.  I love the crunch and the sweetness and the gingeriness.  So I thought I would inflict my love of the ginger one on the Wee Man and make him his own version.

Of course I had to change it's name from ginger nut to ginger snap as there really is no nut in it and I wouldn't want the Wee Man to think he was eating nuts.  That would be disastrous.  I wonder why they are called ginger nuts if there aren't any nuts in them.  Anyone know?

What you'll need

4oz Gluten free self raising flour ( I use Doves Farm)
1/2 tsp Xanthan Gum
1 tsp heaped ground ginger
1 tsp bicarbonate of soda
1 1/2 oz caster sugar
2 oz Dairy free and Soya Free spread ( I used Pure Sunflower spread)
2 oz Golden Syrup

Firstly sift and mix the flour, xanthan gum, ginger and bicarbonate of soda.
Then add the sugar and butter and rub until the mixture resembles fine breadcrumbs.
Next add the golden syrup and mix until you get a smooth paste.
Using oiled teaspoons (oiling them means the mixture is less likely to stick), spoon teaspoon fulls onto a lined baking sheet.  Be sure to keep them well apart as they do spread.  Flatten the top of the mounds.
Bake in a preheated 180C/ 350F oven for 10 mins - 15 mins.  For a soft chewy texture bake for 10 mins and for a more crunchy texture bake them for 15 mins.

The Wee Man gave them a big thumbs up and has asked to make more today.

This recipe is shared on Momnivore's Dilemma, Cowgirl Up