Another adapted New Zealand-type cookies -- slightly short, not too sweet, and crunchy without being crumbly or too tooth-achingly crisp. These cookies will not spread much or rise much (they contain no baking powder or baking soda). They have a mildly gingery taste at first, but the ginger gives a pleasantly hot kick on the aftertaste. Custard powder adds colour and a small amount of flavour. Make sure your custard powder is made of corn starch and contains no gluten.
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
3 tbsp tapioca starch flour
1/2 tsp xanthan gum
5 tbsp custard powder
1/2 cup finely chopped crystallized ginger
1 cup cornflakes, slightly crushed
In a large bowl, cream butter, sugar, and egg until well blended. In a medium bowl, whisk together flours, starches, and xanthan gum. In a small bowl, toss chopped crystallized ginger in custard powder until well coated.
Blend flour mixture into butter mixture, then blend in ginger mixture. Roll by the tablespoonful into 24 balls, and roll the balls in cornflakes to coat crunchily. Place balls on a parchment-paper or silicone sheet-lined baking pan. Flatten with your fingers or with a fork.
Bake for 20 minutes in an oven preheated to 375F, until firm and lightly browned. Allow to cool on the pans until cool enough to transfer to a rack to cool completely.
Makes 24 cookies.
