These cookies have a great crunchy texture, and can be made egg free if you like.  The chocolate ones rock.  The carob-vanilla are even better.

95 g butter

150g - 165 g brown sugar

½ egg or 1 egg yolk OR about 1 tblspn of water if you want them to be egg free.  I usually make them egg-free.

1 ¼ cup grain free flour mix – I use ¾ cup quinoa and the rest arrowroot or sometimes equal parts quinoa, buckwheat and arrowroot.

1 tsp bicarb

pinch salt

Plus your choice of the following:

FOR GINGERSNAP COOKIES

ADD 1 – 2 tspns ground ginger and ½ tspn cinnamon

FOR CHOCOLATE COOKIES

ADD 1 ½ to 2 tablespoons cocoa powder

FOR VANILLA / NUT COOKIES

ADD 1 tsp vanilla and 1/2 cup chopped nuts of choice. Hazelnuts are great!

FOR VANILLA / CAROB COOKIES

ADD 1 tsp vanilla and 2 tablespoons carob powder.

Oven 175 C

Cream butter with brown sugar. Add egg or water and continue to cream mixture. Sift dry ingredients together and add. Stir until mixture well blended and “cookie dough” consistency. If too sticky, add a little more quinoa flour until right consistency.

Take teaspoons of mix and roll and place onto baking tray. Lightly flatten.

Bake 8 minutes for crunchy. A little less for more chewy. Leave to cool on tray for only a couple of minutes before placing on racks.

Makes 2 large trays of cookies – about 36 - 42

For a half (small) batch:

50 g butter

75g brown sugar

1 tblspn of water

½ cup + 2 tblspns grain free flour mix – I use ¾ cup quinoa and the rest arrowroot

½ tsp bicarb

pinch salt

1 tblspns cocoa for chocolate biscuits or half usual amount of other spices.