RECIPE Homemade Gluten Free Ginger Biscuits
This recipe is adapted from The Everyday Wheat-Free & Gluten-Free Cookbook.
I picked this book up in a charity shop and it quickly became obvious why it was discarded!
The book was published originally in 1998. Imagine what recipe books for vegetarians were like in the 70's....that'll give you some idea of the recipes in this book!
E.g. Turkey with Artichoke Hearts & Orange Sauce, Bacon, Apple & Sausagemeat Flan, Cranberry & Tofu Risotto.
Maybe that sort of thing is, er, your thing. If so, this book is for you.
I was expecting the desserts to be like the mad dishes that Letitia from the Vicar of Dibley served up but they seem to be OK aside from the weird instructions.
I had a go at making the ' Aunt Vi's Ginger Biscuits' on Sunday. Here is my altered recipe;
40g Caster sugar
40g East End Coconut Flour
2 tsp Ground Ginger
Pinch of salt
75g Pure soya spread
Mix the sugars, flours, ginger and salt into a bowl, then rub in the butter.
Press the mixture out into a greased baking tin about 2cm/ 1/2" thick and bake it for 10 minutes in a moderately hot oven (160c/324f/Gas Mark 3).
Take the tray out and cut the mixture into biscuit shapes - return to the oven for a further 5 minutes until the biscuits are golden. Remove from the oven and leave to cool.
I followed the method to the letter but I was left with around 12 biscuits and loads of bits of off-cut biscuit. Really not a good way of making biscuits!
The taste and texture was great (they're a little fragile but that's to be expected.)
I find that combining butter and sugar always produces something edible and you can't go far wrong with biscuits - so then it should be all about the texture.
I will try these again but next time, I'll roll the pastry into balls and flatten them down into rounds. This should make sure that they all cook at the same rate (instead of the mix of burnt edges and the soft centre I got with the method suggested.)