SPICED GINGER BISCUITS
This recipe makes a lot of biscuits, but part of the dough can be frozen for another day if you are just making this for your family/ biscuit tin.
2 and a third cups of gluten free flour (I used the doves farm one that is a blend of rice, potato, tapioca, maize and buckwheat)
1-2 tsp of ground ginger
1-2 tsp of mixed spice
1 tsp bicarb of soda
100g butter
Little bit less than a cup of soft brown sugar
1 egg
3-4 tablespoons of golden syrup (I’m not very exact and if they are heaped up I’d do 3 rather than 4.
- Put flour, spices and bicarb of soda in bowl and rub in butter.
- Add sugar and stir in syrup and egg to make a firm dough that is a bit annoyingly sticky.
- Using as little flour as you can get away with (the less flour the nicer the biscuits) roll out some of the dough quite thin (about 4mm?) and then cut the whole thing into rough small diamond shapes by cutting a grid of lines and somehow get them transferred and spread out on a greased baking tray. You can use cutters but then you have to roll it out again and the dough is annoyingly sticky so I use the diamonds instead.
- Bake for about 10 mins at 180 degrees but watch them like I hawk and don’t get distracted chatting to your neighbour in the meantime.
- Rescue and cool on rack.
