GINGER SNAP COOKIES

1½ cups of brown rice flour

1 tsp. of powdered ginger root

1 tsp. ground cinnamon

¼ tsp. of salt

½ cup. of honey

3 tbsp. of molasses

Preheat oven to 175°C, 350°F.

Grease a cookie sheet, set aside.

In a bowl mix together flour, spices and salt. Add the honey and molasses and stir together. This will make a stiff dough. Work it until if forms a ball.

Dampen your hands and pinch off small sections and roll into 3/4" balls. Place these 3" apart on a greased cookie sheet.

After making all the dough into balls, press each flat (1/4" thick) with the bottom of a wet glass dipped in granulated sugar.

Bake for 12-15 minutes. Do not leave in oven longer than 15 minutes. These brown only slightly. Remove from cookie sheet immediately.