Wicklewood's Ginger Nut Biscuits (Gluten Free)
I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.
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READY IN: 20mins
YIELD: 45-50 biscuits
UNITS: US
INGREDIENTS
Nutrition- 6
- 8ounces soft brown sugar
- 8ounces granulated sugar
- 2
- 4ounces molasses
- 1tablespoon apple cider vinegar
- 20ounces gluten-free flour
- 2teaspoons xanthan gum
- 1 1⁄2teaspoons baking soda
- 2tablespoons ground ginger
- 1teaspoon cinnamon
- 1⁄4teaspoon ground cloves
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DIRECTIONS
- Preheat the oven to 160°.
- Cream the butter and both sugars together until soft.
- Mix the eggs, molasses and cider vinegar together.
- Add to the creamed butter and sugar and blend well.
- Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
- With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
- Flatten the dough slightly by gently patting with a palette knife dipped in water.
- Dredge the biscuits with a very light dusting of granulated sugar(Optional).
- Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
- Leave to cool slightly before transferring to a cooling rack to cool .
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