Gingernut Biscuits (GF, TMX)

easily made gluten free from Trudy's recipe on the Thermomix Forum. These biscuits were so-so at first, but a day or two later were delicious and moreish!!! Geoff kept sneaking them behind my back despite trying to pretend they weren't really his thing LOL

when you're making gluten free biscuits it's much more successful to let the biscuits cool on the tray (i need more trays!!!) or they're too soft and will break up being transferred to a rack.

this recipe has a mild ginger flavour so you could add a little extra if you wanted for a stronger taste. on the forum there are suggestions of other variations. my version used raw sugar which worked just fine and probably looked much prettier on the outside!

be careful with the size of the balls of dough you put on the tray, and with how close you put them - or you'll end up with big square biccies joined together like i did LOL

GINGERNUT BISCUITS (Makes 4 dozen) Oven 180C

125g butter (soft)
130g raw sugar
1 tablespoon golden syrup
1 teaspoon bi-carb soda
1 egg - beaten
290g Gluten Free Self Raising Flour *
2 Teaspoons ginger powder

raw sugar for rolling

Place raw sugar, golden syrup & butter in TM. Cream for approx 3 mins on speed 4 or 5, scraping with spatula as you go.
Add egg & carb soda. Process for a few secs to combine and then add flour & ginger. Process for about 90 secs using the spatula to help.

Roll into 48 balls and then toss the balls into sugar. Place balls onto a greased or papered tray and bake for approx 12 mins or until golden brown.

These biscuits keep well in an airtight tin.

* i use the gluten free flour recipe in the Thermomix gluten free book, plus the gluten free baking powder mix.

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