Gluten Free Fiery Ginger Snaps

Combine the flour, bicarb, ginger and cinnamon in a bowl then stir through the sugar, if you have any lumps in the sugar break them apart with your fingers.

Cut the butter up into small pieces and add to the flour mix, gently rub the butter into the flour with your finger tips until you get a breadcrumb consistency.

Add the golden syrup and treacle to the mix and stir with a spoon until it starts to come together, then work the mix with your hands to form a dough, if its a little dry add just a tsp of water and work it in until you have a formed a dough.

Wrap in clingfilm and place in the fridge for about half an hour to firm up.

Roll the dough out on a floured surface to around 5mm thick and using a cutter around 2-2.5in cut out your biscuits.

Grease and line a baking tray and place some biscuit dough on the tray, they don't spread much so you can put about 12 on a tray, leaving around a cm between each one.

Place in an oven preheated to gas mark 4/180c and bake for 12 mins, 10 mins we find they don't crisp up as much, that extra 2 mins works wonders!

Allow to firm up for a minute before removing off the tray and then transfer to a wire rack to cool completely.