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Wicklewood's Ginger Nut Biscuits (Gluten Free)

  • 20minutes
  • 79calories

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Ingredients Jump to Instructions ↓

  1. 6 ounces butter , softened

  2. 8 ounces soft brown sugar

  3. 8 ounces granulated sugar

  4. 2 eggs , beaten

  5. 4 ounces molasses

  6. 1 tablespoon apple cider vinegar

  7. 20 ounces gluten-free flour

  8. 2 teaspoons xanthan gum

  9. 1 1/2 teaspoons baking soda

  10. 2 tablespoons ground ginger

  11. 1 teaspoon cinnamon

  12. 1/4 teaspoon ground cloves granulated sugar (for dredging)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160°.

  2. Cream the butter and both sugars together until soft.

  3. Mix the eggs, molasses and cider vinegar together.

  4. Add to the creamed butter and sugar and blend well.

  5. 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).

  6. 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.

  7. Flatten the dough slightly by gently patting with a palette knife dipped in water.

  8. Dredge the biscuits with a very light dusting of granulated sugar(Optional).

  9. Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.

  10. Leave to cool slightly before transferring to a cooling rack to cool . ?

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