Soft & Chewy Gingernut Biscuits

Soft & Chewy Gingernut Biscuits - Bronze V 54

The spicy aroma of these biscuits will have your kitchen smelling heavenly while they’re baking. On the first day baked they will be light and crisp on the outside and delectably soft and chewy on the inside. The next day the biscuit will soften and the texture becomes even chewier. These lightly spiced biscuits have just enough ginger, without being too overpowering in flavour, and if you don’t particularly like the flavour of cardamom, then simply leave it out.

The great advantage of this biscuit dough is that it can be frozen, so you can have freshly baked biscuits whenever you like. Simply roll the biscuit dough in the sugar and slightly flatten. Then, place them in an airtight container lined with baking paper, in a single layer, and pop them in the freezer. You can then bake them from frozen at 160C for approximately 17 minutes. Although, I find the frozen biscuit dough doesn’t spread quite as much compared to baking them from fresh.

Soft & Chewy Gingernut Biscuits Close Up - Bronze 46

Makes 45 biscuits 

Ingredients
Dry
96g (3.4 ounces or ¾ cup) white rice flour
72g (2.5 ounces or ½ cup) brown rice flour
53g (1.9 ounces or ⅓ cup plus 1 tablespoon) sweet rice flour
32g (1.1 ounces or ¼ cup) tapioca starch
1½ teaspoons (7.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) xanthan gum
1 teaspoon (5ml) ground ginger
⅛ teaspoon (0.625ml) ground cinnamon
⅛ teaspoon (0.625ml) ground cloves
⅛ teaspoon (0.625ml) ground cardamom
Wet
91g (3.2 ounces or ⅓ cup plus 1 tablespoon) gluten and dairy free butter
192g (6.8 ounces or 1 cup) golden/raw caster sugar or superfine sugar
1 large egg, at room temperature
70g (2.5 ounces or 3½ tablespoons) treacle
2 teaspoons (10ml) white wine vinegar
Other
66g (⅓ cup) golden/raw caster sugar

Sift together the dry ingredients and set aside.

Cream the butter and sugar for about 3 minutes, until it is pale and fluffy.

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Next, add the egg and mix well.

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Then add the treacle and vinegar, before continuing to beat until well combined. 

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Using a sturdy spatula or spoon, add the dry ingredients in 3 batches, making sure it is well mixed before adding any more flour. Transfer to a bowl and cover with plastic wrap, then refrigerate for an hour.

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Preheat the oven to 160C and, depending how many biscuits you decide to make, line 2 to 3 trays with baking paper/parchment.

Take 15g (0.5 ounces or a level tablespoon) of mixture and roll into a smooth ball. Place on the prepared trays about 5cm apart and then press down lightly to slightly flatten them.

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Bake for approximately 15 minutes, until they are golden brown and crinkled. Allow the biscuits to cool on the trays for a couple of minutes before transferring to a wire rack to cool completely.

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Store in an airtight container.

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

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