70 grgluten free potato starch (or other gluten free starch)
30grbrown sugar
pinch ofsalt
½teaspooncinnamon powder
½ teaspoonginger powder
⅓ teaspoonnutmeg powder
½ teaspooncream of tartar *
½tsp baking soda *
60grmargarine / vegan butter
1 tablespoonwater
Instructions
In a bowl mix well the dry ingredients first
Add the margarine/vegan butter and the tablespoon of water and start mixing everything with a spoon
As soon as big crumbs start to form, start mixing and kneading with your hand untile you will get a solid, compact smooth dough
Shape it into a ball, cover it with plastic wrap and refrigerate for at least 1 hour
Pre-heat the oven at 320 F / 160 C
Ley the dough between two sheets of parchment paper and roll it out until it's more or less half centimeter / 0,2 inches thick
Cut the dough into the shapes you want, either using cookie molds or simply a glass/cup and lay them on a baking sheet lined with parchment paper
Once you've used up all the dough, bake the cookies for 12 to 15 minutes top (check them at the base and make sure it doesn't get too dark, aka burns!)
Once out of the oven, let them cool down before removing them
Notes
* You can sub the ½ teaspoon baking soda + ½ teaspoon cream of tartar with 1 teaspoon of baking powder