Ingredients Jump to Instructions ↓

  1. 3 1/2 cups brown rice flour

  2. 5 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 3/4 cup butter

  5. 1 cup milk

  6. 1 egg

  7. 1/3 cup agave nectar

  8. 1 tablespoon lemon zest

  9. 1 tablespoon lemon juice, or more to taste

  10. 1 cup diced candied ginger

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Whisk together the flour, baking powder, and salt in a mixing bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and ginger in a separate bowl; stir into the flour mixture until moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2-inch-thick round. Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet. Bake in the preheated oven until golden brown, about 20 minutes.


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