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Post by kickingfrog on Feb 27, 2011 19:42:17 GMT
Ginger Biscuits
Posted by Charlotte, Oxford on 10/10/2006
GF board
These are terrific (will be in my book eventually). They are better if you grind your own mixed spice. .....
Ginger biscuits. ©The Gluten-free Glutton (adapted from Constance Spry)
Makes about 14
4 oz (125g) gluten-free flour 1 level teaspoon ground ginger 1 level teaspoon gluten-free ground mixed spice (or make your own grinding or using ground cinnamon, cloves, fennel, bay, coriander) 1 level teaspoon gluten-free baking powder 1 level teaspoon bicarbonate of soda (omit if using a flour containing raising agents) Pinch of salt (omit if using salted butter)
2 oz (60g) butter
2 oz (60g) castor sugar 1 heaped tablespoon golden syrup, warmed. Additional castor sugar
Mix dry ingredients in a bowl. Rub in the butter. Add the sugar and warm golden syrup, mixing to a soft dough. (You can chill or freeze the mixture at this point, rolled into a sausage shape.) Roll into walnut-sized pieces with your hand and flatten with the patterned bottom of a glass (eg a crystal wine glass) dipped in sugar. Place well apart (they spread) on greased baking trays. Bake in moderately hot oven 350F, 180C, Gas 4 and bake for 10-15 minutes. Do not overcook Cool on the tray for a few moments before removing.
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