Since two of my sons were diagnosed as gluten intolerant, six months ago, I have spent an awful lot of time baking. I came across these cute robot cookie cutters and used them with one of my favourite cookie recipes.

Step 1: Ingredients

- Gluten free plain flour 12oz (Ordinary plain flour can be used in the same quantity)
- Baking soda 1tsp
- Ground ginger 2 tsp
- Butter (diced) 4oz
- Soft light brown sugar 6 oz
- Golden syrup 4 tbsp
- 1 Egg (beaten)

In the UK we have a brand of gluten free flour that contains: rice flour, maize flour, potato flour, buckwheat flour and tapioca flour

Step 2: Equipment

- 2 mixing bowls
- Sieve
- Spatula
- Weighing scales
- Measuring spoons
- Wooden spoon
- Small whisk or fork
- Rolling pin
- Cookie cutters
- Baking sheet
- Cooling rack

Step 3:

Pre-heat the oven to 375^oF

Grease and flour the baking sheet.

Step 4:

Sift the flour, put the ground ginger and baking soda together in a bowl

Step 5:

Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Step 6:

Whisk the syrup into the beaten egg then add to the flour mixture.

Step 7:

Mix together to make a smooth dough.

Step 8:

Knead very gently (gluten free flour doesn't hold together as well as ordinary flour) and divide the mixture in half.

As this is a very soft dough, if it is too soft to handle then wrap it in cling film and place in the refrigerator for 10 minutes.