I really, so badly want to strive to be one of those organised people. You know the ones who make cookies and cakes on the weekend, to take to work as part of their lunch the following week. You know, the ones who roast a chicken on a Sunday and have great salads, and don’t buy their lunch?
I’m not one of those people. Not even close. Generally my reason for baking/cooking has nothing to do with being organised, it’s because I am craving it right then and there. And boy do I get so upset if I don’t have the ingredients to make what I want.
Make way for my Gluten Free Ginger Nuts – a creation stemming from a craving.
Here’s what you’ll need – mix makes approx 9 – 11 medium sized biscuits:
1 and a half cups of Gluten Free Flour
1 tap Baking Soda
4 tablespoons of Milk
100 grams of Butter
1/4 of a cup of Caster Sugar
3 tablespoons of Ground Ginger
1 tablespoon of Maple Syrup
Soften your Butter and combine it with your Baking Soda, Maple Syrup and Milk. In a large bowl, combine all of your other dry ingredients.
Add your Butter mixture to the dry ingredients, and using your hands, combine until a dough forms.
From there, scoop your dough out with a large tablespoon, roll around in your hands and place on a baking tray (I lightly buttered and floured mine to stop them from sticking) Once you’ve rolled them out, press down with a fork, and bake for approx 25 minutes at 180 deg, or remove from the oven when they’re brown.
If they feeling a bit light (flimsy, you’ll understand what I mean when you go to take them out) don’t leave them in the oven. Take them out, and let them cool – when they cool, they go rock hard, just like a Ginger Nut should!
So there we have it, another successful biscuit recipe from yours truely (I’m known for my inability to make a biscuit) I serve these on their own – or in a big, after dinner, icecream sundae!