Gluten Free Gingerbread Biscuits
60 grams butter; 100 grams golden syrup; 100 grams brown
sugar; 1 ½ cups gluten free plain flour; 1 tsp Christmas spice mix ie cinnamon,
nutmeg, ginger; ½ tsp bicarbonate soda; 25 grams finely diced dried pineapple;
25g finely diced crystallized ginger (optional)
In a small saucepan add the butter, golden syrup & brown
sugar, & place over a low heat. Keep watch & give it a little stir
every so often.
Once the ingredients are melted together give them a good
stir then remove from the heat & let it completely cool down.
In a large bowl combine flour, Christmas spices. Mix &
bicarbonate of soda.
Pour the golden sugary concoction into your flour, mix well.
Add the diced pineapple & ginger.
Turn your dough out onto a piece of cling wrap & wrap
tightly. Place into the fridge for 30 minutes to set.
Sprinkle a little extra flour onto a large piece of baking
paper & roll out your dough with a well-floured rolling pin until it’s
about 1/2cm thick. Cut out your biscuits using whatever shape you like. Leave
the biscuits on the tray where they are & place straight back into the
fridge to set for 1 hour.
Pre-heat your oven to 180ºC & once hot, pop those trays
of biscuits straight from the fridge into the oven. Bake for 8-10 minutes or
until the outside edge & tops of the cookies are just slightly starting to
brown.
Remove from the oven & allow to cool for 5 minutes before transferring to a wire rack to cool fully.
.jpg)
Fruity Nutty Christmas Biscuits
1 cup walnuts; ½ cup almonds; ½ cup pecans; 1 cup pitted
dates; 1 cup candied cherries; 2 cups dried pineapple; 1 cup dried cranberries;
¾ cup all-purpose flour, divided ; ¼ cup butter, softened; 1/3 cup brown sugar;
1 whole egg; ½ teaspoon Christmas spice mix ie cinnamon, nutmeg, ginger; ¼
teaspoon baking soda; ½ teaspoon vanilla extract
Preheat the oven to 350°F.
Chop the fruit & nuts, mix together. Add ½ cup of the
flour. Toss until well combined, then set aside.
In another bowl, cream the butter & brown sugar together
until smooth. Add the egg to the butter mixture & mix until
incorporated.
Stir in the remaining flour, Christmas spice mix, baking
soda & vanilla extract. Pour the wet mixture over the fruit & nut
blend. Combine everything by hand until evenly distributed.
Line four trays with parchment paper, divide the mixture
into 48 drops & place 12 on each sheet.
Bake two sheets at a time in the top third of the oven for
about 20 minutes. Rotate the sheets after 10 minutes & keep an eye on the
bottoms to avoid over-browning.
Transfer the baked cookies to a rack to cool completely.
Store the cooled cookies in an airtight container.
.jpg)
