Inspired by one of my favourite cook books, I bring you these moreish ginger biscuits. Go wild with your choice of cutter.
60g caster sugar
60g golden syrup
225g gluten free plain flour
1/2 tsp mixed spice
1tsp bicarbonate of soda, dissolved in 1tbsp tepid water
1) Preheat your oven to 180 degrees C. Grease and line two baking trays.
2) Melt the margarine, sugar and syrup together in a small saucepan over a low heat. Pour into a large mixing bowl.
3) Add a couple of tablespoons of the flour, the mixed spice and ginger. Stir to combine.
4) Add the dissolved bicarbonate of soda and stir once again to combine.
5) Continue stirring as you gradually add most of the flour. Leave the last handful for when the mixture has nearly come together in a dough. Add in the remaining flour, ditch the wooden spoon and get your hands together to bring the dough together.
6) Turn out the mixture onto a well-floured board. The dough is fragile, so play nice. Flour your rolling pin and roll out to around 1/2 cm thick. Cut out your desired shapes.
7) Re-roll and cut as necessary, until your baking trays are full. (Make room for the last bits, think of it as a chef’s perk!)
8) Prick the biscuits lightly with a fork and dab on a little milk. Bake for ten minutes, perhaps a tiny bit longer, until they turn gingery-brown.