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Gluten Free Biscuit Recipe - Gluten Free Stem Ginger Biscuits

Published 21 September, 2006

Gluten free biscuit recipes are my nemesis. Luckily this recipe for gluten free stem ginger biscuits is great - delicious "more-ish" biscuits that are crunchy, not crumbly, not too sweet and hold together well. Oh and are covered in a ton of chocolate :>) Plus they're egg-free too and can be made dairy-free if you use dairy free margarine instead of butter.

Gluten Free Stem Ginger Biscuits Recipe
175g gluten free flour (plain)
1 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
100g butter or dairy free margarine, plus extra for greasing the baking tray
50g caster sugar
50g preserved stem ginger, finely chopped.
300g of 70% dark chocolate

Heat the oven to 16OoC (fan assisted) or 18O0C normal or gas 4. Grease your baking tray
Beat the butter/margarine and sugar until pale and creamy, or whizz in a food processor for a couple of minutes.
Sift into the butter and sugar mix, the flour, ground ginger and baking powder.
Add the chopped stem ginger, and mix until it forms a stiff dough.
Wrap the dough in cling film and chill for 30 minutes, in the fridge.
If you are feeling lucky, roll out the dough mix onto a floured surface to about 3-4mm thick, and stamp out biscuit shapes. If you're mixture sticks to the board or cutter's don't dispair. Just take small golf ball sized portions of dough, and pat out flat biscuit shapes in your hands.
This makes for more interesting, irregular biscuits, which are obviously home made.
Bake the biscuits for abou 15 to 20 minutes, or until they have turned lightly brown and are just crisp. Allow to cool and then transfer to a wire rack.
Meanwhile, heat up your chocolate in a bowl inserted into a pan of hot water. Drizzle the melted chocolate over the biscuits in a random manner.

These biscuits will not go off as I guarantee you will eat them all before they get a chance to go mouldy! But if you've got more restraint than in our house, they will keep in an airtight container for up to 5 days.

This is such a reliable gluten free biscuit recipe, I've made it 3 times since I discovered it a couple of months back. Gluten free stem ginger biscuits are available in the shops but trust me, when you've tried these ones, you won't go back!

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