This recipe comes to us from Christina Kuhne.
½ cup margarine
½ cup sugar
2 egg yolks
1 level teaspoon of Baking powder gluten-free
When creamy add:
1 cup gluten-free cornflakes
½ cup rice flour
½ cup maize flour
½ cup of chopped crystallized ginger
½ cup chopped apricots
Mix until combined and place teaspoons of the batter on a greased biscuit tray and bake in hot oven at 375F for 15 to 20 minutes. Remove and let cool on tray.