Ginger Biscuits
Ingredients:
240g gluten-free self-raising flour
1⁄4 tsp xanthan gum
100g caster sugar
100g light soft brown sugar
2 tsp ground ginger
85g unsalted butter, cubed and chilled
1 tbsp golden syrup
1 tsp bicarbonate of soda
1 1⁄2 tbsp water
Method:
Preheat your oven to 160C/140C fan. Line two large baking trays with nonstick baking parchment.
In a large mixing bowl, combine your flour, xanthan gum, both sugars and ginger. Add your cubed butter and rub it in with your fingers until it forms a breadcrumb-like consistency.
Next, add your golden syrup. Stir your bicarbonate of soda and water together and add to the mixture. Mix together until it forms a dough, then use your hands to bring it together into a ball.
Roll small portions of your dough into even-sized balls (I make them c. 30g each) and place on the baking trays. Leave a generous amount of room around each ball as they’ll spread in the oven.
Cook in the oven for 18-20 minutes, until golden. They will be very soft at first so allow to cool on the trays before moving them to a wire rack to cool completely.