Wicklewoods Ginger Nut Biscuits Gluten Free Food

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Wicklewood's Ginger Nut Biscuits (Gluten Free) image

I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.

Provided by WicklewoodWench

Categories Free Of...

Time 20m

Yield 45-50 biscuits

Number Of Ingredients 13

Ingredients

6 ounces butter, softened
8 ounces soft brown sugar
8 ounces granulated sugar
2 eggs, beaten
4 ounces molasses
1 tablespoon apple cider vinegar
20 ounces gluten-free flour
2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
granulated sugar (for dredging) (optional)

Steps:

Preheat the oven to 160°.
Cream the butter and both sugars together until soft.
Mix the eggs, molasses and cider vinegar together.
Add to the creamed butter and sugar and blend well.
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).
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.
Flatten the dough slightly by gently patting with a palette knife dipped in water.
Dredge the biscuits with a very light dusting of granulated sugar(Optional).
Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
Leave to cool slightly before transferring to a cooling rack to cool .

WICKLEWOOD'S GLUTEN FREE PARMESAN THINS

Wicklewood's Gluten Free Parmesan Thins image

Cheese is my great weakness and this gluten free version of a favourite only makes it easier to indulge.

Provided by WicklewoodWench

Categories Cheese

Time 15m

Yield 15-20 biscuits

Number Of Ingredients 6

Ingredients

2 ounces rice flour
1 1/2 ounces parmesan cheese, freshly grated
1 1/2 ounces soft butter
1 egg yolk
1 pinch salt
1 pinch English mustard powder

Steps:

Preheat the oven to 200c 400f.
I a bowl rub together the flour and butter until it resembles breadcrumbs.
Work in the egg yolk, cheese, salt and mustard, bring together to form a dough.
Shape the dough into a log and wrap in cling film and chill for 15 minutes.
Cut the log in to 1/4" slices and arrange on a baking sheet, flatten slightly with a fork to decorate.
Bake for 10 mins or until they are crisp and light golden.
Allow to cool slightly before transferring to a cooling rack.

GINGER BISCUITS

Ginger Biscuits image

These are really delicious and are perfect for kids and with milk. Are good if you are pregnant, too - help with the morning sickness!

Provided by Nikki

Categories Dessert

Time 1h

Yield 48 cookies

Number Of Ingredients 9

Ingredients

250 g butter
1 teaspoon syrup
1 teaspoon boiling water
1 teaspoon mixed spice
1 teaspoon ground ginger
2 cups sugar
2 teaspoons bicarbonate of soda
4 cups flour
2 eggs

Steps:

Beat butter and sugar.
Add eggs, syrup and bicarb of soda, dissolved in water.
Add dry ingredients.
Roll into balls and place on a baking tray.
Bake for 30 minutes at 180°C.

Nutrition Facts : Calories 110.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 19.9, Sodium 85.5, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.4

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