Elly discovered about a year ago that she is wheat intolerant and so I’ve been adapting various of my recipes to be gluten free or at least wheat free. She’s a particular fan of ginger biscuits and so this was a priority!
I took inspiration from this recipe but prefer to document what I’ve baked on my own site too so I can return and reuse 🙂
Gluten Free Ginger Biscuits
Ingredients
225g caster sugar
125g unsalted butter
3 tablespoons golden syrup (45ml)
1 egg
300g (2 cups) gluten free flour
3 teaspoons baking powder
1 teaspoon salt
3 teaspoons powdered ginger
1 teaspoon bicarbonate of soda
Crystallised ginger to taste – chopped into v small pieces
Instructions
- Preheat the oven to 160 degrees centigrade (assuming you have a fan oven like me; if not, go a little hotter).
- Sift flour, baking powder, salt powdered ginger and bicarbonate of soda together.
- Cream butter, sugar and syrup together until fluffy, then beat in egg.
- Add the flour mix and fold gently in.
- Roll teaspoon size amounts into small balls.
- Place on greaseproof paper on baking tray.
- Bake for 10 – 12 minutes, or until golden brown.
- Remove from the oven and leave to cool on baking tray for 10 minutes.
- Move to a wire cooking tray and leave until totally cooled.
- Store in an airtight container, if they last long enough.
