Monday, 4 February 2013
double ginger biscuits- gluten, nut and dairy free
I based these crisp chewy biscuits on this recipe. I didn't have any bicarbonate of soda and didn't want to use butter, and of course I was using my gf flour mix rather than wheat. I also added chopped crystallised ginger for an extra bit of texture and flavour.
100g flour ((40%urid, 40% tapioca, 20% cornmeal)
2 tsp baking powder (twice as much as my usual for self raising- perhaps a bit much)
2 tsp ground ginger
30g crystallised ginger, chopped
1 overflowing tsp of golden syrup
sugar crystals to sprinkle on top
Mix the dry ingredients together except for crystallised ginger
Mix egg and oil together
Mix dry and wet ingredients together thoroughly then add the syrup and ginger pieces. Stir to mix.
Place dollops on baking sheets, lined with parchment paper. Leave plenty of room as they spread. Sprinkle with sugar crystals if you have them. Bake for about ten minutes at 175C fan. Keep an eye on them and remove from the oven when they are a lovely golden colour - similar to the colour of the syrup.
Cool on a wire rack on the paper for a few minutes to begin to harden. They are too soft to take off the sheets immediately. If you haven't used paper they will take longer to harden as the tin will hold the heat.
These biscuits are crisp and chewy, spicy and sweet. My patient taster says they are among the best ginger biscuits he has ever tasted.