These cookies have a delicious spicy flavour and are fabulous dunked in a steaming hot coffee—plus they have the added bonus of being gluten and dairy-free. Bake a little longer for crispy cookies, or take them out a couple of minutes earlier for softer, chewy treats.
Makes 12 large cookies
- 2/3 cup soft brown sugar — Muscovado is great in this recipe, Demerara also works well
- 1/2 cup macadamia oil — or any baking oil, but the nutty flavour of the macadamia oil is delicious
- 1/3 cup golden syrup
- 1 egg
- 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 1 cup gluten-free flour—I used a gluten-free mix, but you could use rice flour, buckwheat flour, tapioca flour or a mixture of all three
- 1 tsp baking powder
- 2/3 cup ground almonds
- 12 whole nuts (almonds or walnuts are nice), one to top each cookie.
- Preheat oven to 180˚C on Bake.
- 1. In a large heat-proof bowl, combine the sugar, oil and golden syrup. Gently heat (either in the microwave or over a double boiler), whisking to dissolve the sugar and achieve a syrup-like consistency.
- 2. Allow to cool, stirring to prevent the oil separating. Add the egg and beat briefly.
- 3. Add all dry ingredients and mix.
- 4. Put tablespoonfuls of mixture onto a lined baking tray, leaving a generous distance between each cookie* (you may only do 6 or 7 at a time). Top each cookie with a nut.
- 5. Bake for between 12-15 minutes, until golden. Keep an eye on these cookies when cooking—the high sugar content means they can burn quite easily.
- Place on wire rack to cool.
- *This is quite a wet mixture and the cookies will spread out a lot as they cook.