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Gingersnaps
Preparation
15 mins
Baking
20 mins
Makes
20-25 Gingersnaps
Low FODMAP serve
2 gingersnaps
What you'll need
¾ cup (180g) caster sugar
½ cup (115g) Vegetable oil
1 XL (55g) egg
2 cups (280g) Lo-Fo Pantry Plain Flour
4 teaspoon baking powder
¼ teaspoon (2g) salt
½ teaspoon (1.5g) ground cloves
1 teaspoon (2.5g) ground cinnamon
1 teaspoon (2g) ground ginger
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Preheat fan-forced oven to 190°C (375°F) and line a baking tray with parchment paper.
Step 2
In a large bowl, mix together the sugar, oil and egg.
Step 3
In a separate bowl, combine baking mix, salt, cinnamon, ginger, and cloves.
Step 4
Add the flour mixture to the egg mixture and stir until combined (dough formed).
Step 5
Make 20-25 balls of dough, and press down on a baking tray leaving room for each biscuit to spread.
Step 6
Bake for 15-20 minutes or until centre is firm.
Step 7
Allow to cool on wire rack for 20 minutes.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
