Ginger and lemon cookies

Ingredients for 16 cookies:

250 g ground almonds

1 tsp cream of tartar baking powder

2-3 tablespoons ginger powder

1 lemon, zest grated

4 tbsp rice or maple syrup

1 pinch of salt

Preparation:

Preheat the oven to 180°C fan oven. Mix all the ingredients together and leave to infuse for 10 minutes. Shape the dough into 16 balls and place on a baking tray lined with baking paper. Flatten the balls slightly by hand. Bake for 10-12 minutes. Allow the cookies to cool well. They will keep for a good 10 days in an airtight container.