Masa Harina Gingerbread Cookies

Masa Harina Gingerbread Cookies
A Mexican-American gluten-free fusion

60g butter

2 eggs

¼ cup molasses

1 ½ Tbl orange juice

1 cup Tio Pablo Masa Harina

1 cup plain flour (gluten free flour if desired)

1 tsp baking powder

1 ½ tsp cinnamon

¾ tsp nutmeg

¾ tsp ginger

¾ tsp salt

½ cup dried cranberries (or more and optional)


Preheat oven to 180˚C and line two baking trays with baking paper.
Using a mixer, thoroughly blend the butter, sugar, molasses and 1 egg.  Add second egg and orange juice and blend thoroughly.

In a separate bowl, whisk together remaining ingredients except the cranberries and gently mix into wet mixture.  Add cranberries (if desired) and mix though.

Roll dough into small balls, place onto baking tray and flatten slightly.  Bake for about 10 minutes until the bottom of the cookies start to brown.  Remove from heat (cookies will harden once they have cooled) and enjoy!

Products used in this recipe