The inspiration for this biscuit came about when my husband and I were at a cafe and one of the limited gluten free biscuit choices’ was a sticky date and ginger biscuit. We both thought that was an interesting and tasty flavour combination, so we bought one to try. The texture was very crunchy and it was a little too sweet for my liking. Unfortunately, there were hardly any dates or walnuts in this biscuit and there was only a slight hint of ginger flavour. It also left a dry rice after taste, which wasn’t overly pleasant.
I read the ingredients on the back of the packet over our coffee and I knew I could improve on the flavour and texture. So, I took the empty packet home and began experimenting.
For accurate cup measurements, I sift the coconut flour before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
Update: These biscuits now include ounce and cup measurements. They’re based on this updated version of my White Choc Macadamia Biscuits, with the addition of 2 tablespoons of coconut flour. The coconut flour gives a depth in texture, making it a little more dense and chewier. The dates and ginger give wonderful bursts of flavour and the walnuts give a lovely crunch. I use uncrystallised ginger in this recipe, it’s from a company called Buderim.
126g (4.4 ounces or ½ cup plus 1 tablespoon) gluten and dairy free butter
99g (3.5 ounces or ½ cup plus 1 tablespoon) light muscovado sugar or light brown sugar
96g (3.4 ounces or ½ cup plus 1 teaspoon) golden/raw caster sugar or superfine sugar
½ teaspoon (2.5ml) pure vanilla extract
1 large egg, at room temperature
98g (3.5 ounces or ¾ cup plus 2 tablespoons) almond flour/meal
88g (2.3 ounces or ¾ cup minus 1 tablespoon) superfine white rice flour
52g (1.8 ounces or ⅓ cup plus 1 tablespoon) tapioca starch
50g (2.5 ounces or ⅓ cup) sorghum flour
16g (0.6 ounces or 2 tablespoons) coconut flour
½ teaspoon (2.5ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
100g (3.5 ounces or ⅔ cup) finely chopped dates, weight take after the seeds have been removed.
55g (1.9 ounces or ½ cup) finely chopped walnuts
40g (1.4 ounces or ¼ cup) finely chopped naked ginger
Sift all the dry ingredients together and set aside.
In a medium bowl, use a handheld mixer to cream the butter and sugars together until light and fluffy. This takes a couple of minutes.
Add the egg and vanilla, then continue beating until fluffy.
Fold half of the sifted flours into the butter mixture and, when it is almost combined, add the remaining flour.
Now fold through the dates, walnuts and ginger. The dough is quite stiff. Refrigerate for 30 minutes.
Preheat the oven to 160C and line 2 trays with baking paper or parchment.
Take 40g, 1.4 ounces or 2 slightly heaped tablespoons of mixture, roll it into a ball and place it on the tray about 3-4cm apart, flattening until they are about 1cm in thickness.
Bake for approximately 20 minutes, turning the trays around half way through the cooking process. They will be lightly golden brown.
Allow the biscuits to cool on the trays for a couple of minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the pantry.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8