With autumn drawing in, in the U.K we are approaching what feels like ‘tea & biscuits ‘territory. The ultimate autumn biscuit flavour for me is ginger, so warming and comforting.
Being gluten, dairy, sugar and yeast free I have yet to find a biscuit in the shops that meets my requirements so I patiently bake my own. The Word of the Week when I perfected this recipe Patience, and I needed it as it took me a couple of attempts to get the crunch and sweetness right. I’ve started using Yacon as a sweetener now too and often put too little in. That’s how my ginger biscuits became ginger creams as I the first batch needed extra sweetness. My lesson learnt: have patience, sometimes the journey is meant to take a little longer.
- 170g gluten free self-raising flour
- 50g of xylitol or 10 tsp. Yacon
- 1 level tsp. gluten free baking powder
- 60g dairy free spread
- 2 heaped tsp. ground ginger (or 3 if you love ginger)
- 1 egg
- 2 tsp. lemon extract
Mix the flour, ginger, baking powder ingredients together thoroughly
Pop in a food processor and add the dairy free spread then eggs, lemon extract and yacon/xylitol
Blend well until the mixture forms a doughy ball
Making sure your hands are cool so the mixture doesn’t melt too quickly roll into walnut sized balls and gently pat down on a non-stick baking tray until approximately 5mm thick
Bake in the middle of a pre-heated oven at 180 degrees for 20-25 minutes, or until baked
Remove immediately from tray and allow to cool on a rack so the biscuits don’t sweat.
the butter cream
- 4 tablespoons dairy free spread
- 1/2 tsp lemon extract (optional if you want extra zing)
- 1-2 tsp. yacon or xylitol (ground to a powder in a spice mill/coffee grinder if possible)
Cream the lemon extract and dairy free spread together until well mixed
Gradually add small amounts of sweetener until you have the desired sweetness (you want just enough to sweeten slightly and bring out the lemon & ginger flavours of the biscuit)
Make sure biscuits are completely cooled and sandwich 2 together with the butter cream
Serve with a lovely pot of tea!
Recipe makes approximately 12 biscuits ENJOY!