GLUTEN-FREE GINGERNUT BISCUITS
This has to be the easiest biscuit you could ever hope to make – even if it did take half a dozen batches to get the recipe just right. (You can never have too many to try!)
But while whipping up a batch is simplicity itself, that isn’t the main attraction.
The drawcard is the ginger – so if you don’t love ginger stop reading now.
If you do, these Gluten-free Gingernut Biscuits hit the spot nicely. They’ve also got a mean crunch and are a delight to have around, particularly at teatime.
And when, tell me, is it not time for a cup of tea, and for something sweet and satisfying to go with it?
Jan
GLUTEN-FREE GINGERNUT BISCUITS
Makes around 30
60 gm golden syrup
85 gm dark brown sugar
85 gm unsalted butter, cut into chunks
180 gm Revenge Gluten-Free Almond Plain Flour
½ teaspoon bi-carb soda
¼ teaspoon gluten-free baking powder
1½ teaspoons ground ginger
Pinch of salt
Preheat oven to 180°C and line a couple of oven trays with baking paper.
Measure golden syrup into a small pot and place on a low heat. Add sugar and butter and stir until the sugar has dissolved and the butter incorporated.
Leave to cool while adding flour, bi-carb soda, baking powder, ground ginger and salt to a bowl.
Fold dry ingredients together with a whisk, then pour in butter and sugar mixture and stir to combine.
Take small amounts of the mixture and roll into balls roughly 3cm in diameter. Place them about 5cm apart to allow them to spread.
Bake for 13 minutes until golden-brown.
Leave on trays for several minutes – the biscuits will harden as they cool - before removing to a rack.
Gingernuts keep well in an airtight container for a week or more.
TIPS
If you only have commercial gluten-free plain flour on hand mix 120gm with 60gm of almond meal to substitute for the Revenge Gluten-Free Almond Plain Flour.
You can also substitute molasses for the golden syrup. The flavour will be stronger and the biscuit darker, but still very good.
If you ever have any left over, crushed Gingernuts make a classic base for a cheesecake.