Ginger snap biscuits | Recipe of the week
Cut fresh organic ginger into fine strips, rinse in water and put in a dehydrater for 24 hours (or use an oven on a very low setting).
You then grind the dried ginger in a small seed miller and sieve to get the ginger powder.
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Hide AdInitially the powder will be very pungent and is fantastic in curries or biscuits.
If you don’t want to wait a couple of days to produce lovely ginger snap biscuits then simply buy dried ground ginger from your favourite store.
You’ll be eating ginger snaps with a mug of tea long before anyone who makes their own ginger powder and this recipe gives you enough to share about.
Ingredients. Makes about 40 biscuits
300g gluten-free self-raising flour
140g butter
150g brown sugar
1 egg
3 tablespoons golden syrup
2 teaspoons dried ginger
Method
1. Rub the butter into the flour to form a breadcrumb-like texture.
2. Stir in the sugar and ginger.
3. Mix in the egg and golden syrup.
4. Knead together to form a dough and cut into four.
5. Roll each piece into a cylinder about 3cm across.
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Hide Ad6. Place in the fridge for an hour and then slice off 4mm thick rounds.
7. Place on a baking tray and bake in a preheated oven 180C/gas 4 for 10-to-12 minutes until golden brown. Allow to cool as they will appear to be soft until then.
Now get the kettle on!