Gingernut Biscuits Recipe

Emily says: “You can freeze these gingernuts unbaked as the mixture makes plenty – a good way to ensure you always have gluten-free biscuits to hand. Just cook from frozen for 18 minutes in an oven preheated to 180°C/160°C fan/350°F/gas mark 4.”

Makes:

Takes:

35 minutes plus chilling

Ingredients

300 g (11 oz) gluten-free plain flour
1 tsp gluten-free baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
½ tsp salt
200 g (7 oz) unsalted butter, chopped
300 g (11 oz) soft brown sugar
1 egg

Method

1. Stir the flour, baking powder, bicarbonate of soda, ginger and salt together in a large mixing bowl.

2. Melt the butter and sugar together in a pan, then, with a wooden spoon, beat the egg in and then add to the dry ingredients, beating together to combine.

3. Scrape down the edges of the bowl so that the mixture comes roughly together and then chill in the bowl for at least 2 hours in the fridge.

4. Get the dough out of the fridge for 10 minutes to warm up. Preheat the oven to 180°C/160°C fan/ 350°F/gas mark 4 and line two large baking trays with parchment.

5. Roll the dough by hand into 30 balls (about the size of a walnut) and pop on the prepared trays, leaving plenty of room as they spread.

6. Bake for 15 minutes until golden and cracked. Cool for 5 minutes on the trays then transfer to a wire rack to cool completely.

Recipe extracted from The Gluten-Free Kitchen by Emily Kerrigan, published by Summersdale.

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