Gluten-free crystallised ginger biscuits


Simple, bespoke handmade gifts are always appreciated by family and friends. These delicious and easy-to-make goodies are from Jo Seagar’s latest book, Better than a Bought One.

Ginger-biscuits.jpg

These can be made with regular flour if gluten free is not an issue. They are firm and should be quite chunky and gingernut like. Perfect for dunking. They are a good gift for a hard-to-buy-for person.

Makes 26–28 biscuits
Prep Time 10 minutes
Cooking Time 25–30 minutes

Ingredients

  • 125g butter, softened
  • ¼ cup brown sugar
  • 3 tablespoons golden syrup
  • 1 teaspoon baking soda
  • 1 tablespoon boiling water
  • 2 cups gluten-free flour
  • 1 tablespoon ground ginger
  • 12 pieces crystallised ginger

Method

  1. Preheat oven to 180°C. Line two oven trays with non-stick baking paper.
  2. Beat the butter, brown sugar and golden syrup together until fluffy and creamy.
  3. In a small dish or cup, stir the baking soda and boiling water together. Add to the butter mixture. Add the flour and ground ginger, mixing well.
  4. Rinse the crystallised ginger pieces in boiling or really hot tap water to dissolve the sugar coating. 
  5. Dry on paper towels then chop finely. Add to the mixture, mixing in well. 
  6. Roll spoonfuls of mixture into small even-sized balls (about the size of a walnut), and place on the prepared trays, pressing flat with a wet fork. 
  7. Bake for 25–30 minutes until quite dry and golden looking. Cool on a wire rack and store in an airtight container.

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