fbpx

Gingersnaps

Preparation

15 mins

Baking

20 mins

Makes

20-25 Gingersnaps

Low FODMAP serve

2 gingersnaps

What you'll need

caster sugar

¾ cup (180g) caster sugar

oil

½ cup (115g) Vegetable oil

eggs

1 XL (55g) egg

flour

2 cups (280g) Lo-Fo Pantry Baking Mix

salt

¼ teaspoon (2g) salt

cloves

½ teaspoon (1.5g) ground cloves

cinnamon

1 teaspoon (2.5g) ground Cinnamon

ginger paste

1 teaspoon (2g) ground Ginger


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Baking Mix
Lo-Fo Pantry Baking Mix

Process

Step 1

Preheat fan-forced oven to 190°C (375°F) and line a baking tray with parchment paper.

Step 2

In a large bowl, mix together the sugar, oil and egg.

Step 3

In a separate bowl, combine baking mix, salt, cinnamon, ginger, and cloves.

Step 4

Add the flour mixture to the egg mixture and stir until combined (dough formed).

Step 5

Make 20-25 balls of dough, and press down on a baking tray leaving room for each biscuit to spread.

Step 6

Bake for 15-20 minutes or until centre is firm.

Step 7

Allow to cool on wire rack for 20 minutes.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry Baking Mix
Lo-Fo Pantry Baking Mix