½ C. butter 2 tsp. freshly grated ginger
1 C. sugar 1 tsp. cinnamon
1/3 C. molasses ½ tsp. Chinese five spice
1 egg 1/8 tsp. black pepper
3 C. brown rice flour mix (below) 3 T. crystalized ginger, minced
½ tsp. xanthan gum 1 C. powdered sugar
1 ½ tsp. baking soda 1 T. cornstarch
½ tsp. salt
Preheat oven to 350ᵒ Grease or line 2 sheet trays with parchment paper.
In the bowl of an electric mixer, cream the butter, sugar, and molasses together until smooth. Stir in egg and beat until light and fluffy.
In a medium bowl, combine all of the dry ingredients except for the powdered sugar and cornstarch.
Blend in the grated ginger and candied ginger into the dry ingredients mixing well to separate the pieces.
Add the flour mixture slowly into the creamed mixture on low speed. Avoid over mixing.
In a small bowl, combine the powdered sugar and cornstarch.
Spoon the dough into 1-inch balls. Roll in the powdered sugar mixture and place onto prepared trays spacing 1-inch apart.
Bake in hot oven for 9-10 minutes. Cool in pan until firm and remove to rack to completely cool.
Yields 5 dozen.
Brown Rice Flour Mix:
2 C. brown rice flour
2/3 C. potato starch
1/3 C. tapioca starch