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    You are in: Home / Recipes / Wicklewood's Ginger Nut Biscuits (Gluten Free) Recipe
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    Wicklewood's Ginger Nut Biscuits (Gluten Free)

    Average Rating:

    3 Total Reviews

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    • on February 18, 2013

      Awesome recipe! I use it as a base recipe to make gingernuts, spiced cookies (like with pumpkin spice), chocolate cookies. I have not had these fail yet.
      I use a cookie-maker (might have to make the dough slighter wetter)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2012

      These were really good. I used a flour mixture of 3 c. white rice flour, 1 c. cornstarch and 1/2 c. tapioca flour. For my personal taste I would add 1/2 t. salt, extra cinnamon and maybe some vanilla. This dough has the exact texture of regular ginger snaps. I used a cookie scoop and did not flattten because I like them a little chewy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2011

      These cookies are so amazing. A true gluten free delight. They have a wonderful crisp texture and amazing flavor. I made half a recipe using a teaspoon cookie scoop and my yield was 45 to 50. The dough was soft but not to soft to gently roll into a ball and then dredge in the sugar. The balls were flattened slightly with the bottom of a damp glass. I will be making these again I am sure. Made for PAC Spring 2011.

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    Nutritional Facts for Wicklewood's Ginger Nut Biscuits (Gluten Free)

    Serving Size: 1 (873 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 77.2
     
    Calories from Fat 29
    38%
    Total Fat 3.2 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 16.3 mg
    5%
    Sodium 74.6 mg
    3%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 11.3 g
    45%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    gluten-free flour

    xanthan gum

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