Ingredients:
200g ground almonds
200g flour (40%urid, 40%tapioca, 20% brown rice)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground clove
1 tsp ground ginger (add more if wanted- this gives quite a mild ginger flavour)
100g sugar
120g dark brown muscovado sugar
75ml oil
2 eggs
20g grated fresh ginger
75g crystallised ginger, chopped
belgian waffle pearl sugar or sugar crystals for topping if wanted. The pearl sugar keeps it shape, is crunchy but not too hard.
Oven 170C fan, ten minutes from frozen, seven or eight from room temperature mix. Cool on baking sheet for a few minutes before moving onto a baking rack.
Mix the dry ingredients together. My muscovado sugar was a solid lump so I hacked off the right amount with a large knife and heated it in the microwave with the oil to get a slurry that was easy to mix into the flour. If you do melt the brown sugar make sure the mixture is not too hot before you add it to the eggs - you don't want scrambled egg at this stage.
Mix liquid ingredients together and add to dry. I used the food mixer for this as it was quite a lot of work to do by hand. Add in grated fresh ginger and chopped crystallised ginger and mix.
You can bake this in blobs on your lined baking sheet. This amount of dough will make a lot of biscuits. The dough holds its height when baked like this so flatten a bit with a damp spoon.
Alternatively lay on clingfilm in a log, wrap, put in freezer on a baking sheet until firm. Once firm the baking sheet can be removed. There is a risk that the dough would sag around your freezer racks if you put it straight in unsupported and so get stuck in place.
When you want to bake some biscuits just slice off thin layers, sprinkle with sugar if you want to, and bake on a lined baking sheet.
