- 1 cup superfine brown rice flour (I only use Authentic Foods brand)
- 1 cup arrowroot starch (tip: buy this in large containers at Gordon’s Food Service if you have one nearby)
- 2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoons xanthum gum
- 1/2 cup blackstrap molasses
- 1/4 cup confectioner’s sugar
- 1/4 cup softened butter or shortening (I used spectrum shortening–a dairy and soy free option)
- 1 teaspoon vanilla extract
- Sift all dry ingredients together and set aside
- Cream shortening (or butter) and sugar, beating on high speed for 3-5 minutes until light and fluffy.
- Add molasses and vanilla and beat until combined.
- Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
- Separate dough into 2 balls, wrap in plastic wrap, and chill overnight.
- Roll and cut dough as listed above (without Demarle products, use some rice flour to dust your work surface and work in smaller batches–the more chilled the dough, the better)
- Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Decorate if desired.
(Santa likes these too)