Difficulty: Easy - for beginners
Dietary guidance: g
1/3 cup (75g) sugar
½ cup (200g) golden syrup
80g unsalted butter, melted
1 cup (130g) fine rice flour
½ cup (90g) potato flour
1 cup (90g) soy flour
1 tsp xanthan gum (optional)
1 tsp baking powder
3 tsp ground ginger (adjust according to taste)
Preheat oven to 150C. Line three baking trays with greaseproof paper.
Beat egg and sugar together with a wooden spoon. Add golden syrup and melted butter.
Sift flours, gum, baking powder and ginger together three times in a bowl (alternatively use a wisk and combine well in a bowl) Add flour to egg mixture, mix well to combine. Place in refrigerator for 15 mins.
Remove from fridge, mix should be firm. On a cornfloured board, roll out to 2-3mm thickness. Use cookie cutter to cut to shape. Place on prepared trays (allow room for spreading) and bake for 8-10 minutes, or until turning golden brown. Remove from oven and allow to sit on tray for 10-15 mins before transferring to wire rack to cool completely. When cool, decorate with gluten free icing