Nothing beats a great cup of tea and a biscuit. There’s something quite comforting about the combination or maybe it’s because it reminds me of my Grandma as she’d always give me tea and biscuits. In fact, she had a teasmade beside her bed which I just thought was the best thing EVER! To be woken up to the sound of your tea being brewed on your bedside table really was amazing to an 8 year old!
I used to love ginger biscuits, actually I used to love any biscuit but ginger was my particular favourite. I hadn’t had one in so long – often gluten free biscuits available in shops are usually made with ingredients most of which I don’t even know what they are, so I prefer to stay clear and then I had the idea to try and make my own. Nothing ventured, nothing gained and all that!
I’m not a baker at all and making these biscuits turned into a fun experiment. It took me about 3 attempts to get this recipe just right and oh my word the biscuits are so good AND you can dunk them in a cup of tea and they don’t disintegrate! Mushy biscuit at the bottom of my cuppa is just gross!
I hope you enjoy these as much as I do and let me know if you do make them, either by commenting below or tagging me on social media as I love seeing my recipes being re-created!
Ginger is well known
Double Ginger Biscuits
- 1/2 cup ground almonds
- 3/4 cup brown rice flour
- 1 tsp. baking powder
- 11/2 tsp. bicarbonate of soda
- 11/2 tsp ground ginger
- 1/4 cup coconut sugar
- 1 egg beaten
- 1/4 cup maple syrup
- 1 Tbsp. fresh ginger finely grated
- 1/4 tsp. vanilla extract
- Pre-heat oven to 175C/350F, line 2 baking sheets with lightly oiled parchment paper and set aside.
- In a large bowl combine the dry ingredients, mixing with a fork so the ingredients are combined.
- In a separate bowl, mix all the wet ingredients then add to the dry ingredients stirring well until fully mixed.
- Place a tablespoon of dough on the prepared parchment paper and flatten lightly with your hand. Continue until all the dough is used. Leave a space between each biscuit as they will spread when baking.
- Place the baking sheets in the oven and bake for 20-25 minutes until the biscuits are browned and are firm to the touch.
- Place the biscuits on a wire rack to cool and store in an airtight container for 3-4 days.