I love to bake but I don't get to do it as often as I'd like to...although that's probably a good thing because home-baked treats never last too long in our house! As we're off the chocolate at the moment, I decided to bake a batch of stem ginger biscuits, which always go down well. (I use a recipe found in a book called 'the gluten-free baker' which I wholeheartedly recommend for coeliacs with a sweet tooth, like myself.)
You'll need the following:
|Apparently the sun had gone in when I|
♥ 160g gluten free self-raising flour
♥ 1 teaspoon of bicarbonate of soda
♥ 180g ground almonds
♥ 180g granulated sugar
♥ 2 teaspoons ground ginger
♥ zest of 2 limes
♥ 125g butter
♥ 6 pieces of stem ginger (chop them quite finely) - use the stem ginger in syrup because you'll also need 3 tablespoons of the syrup from the jar
Preheat your oven to 180 degrees (/gas mark 4).
Combine all the 'dry' ingredients in a mixing bowl (flour, bicarbonate of soda, ground almonds, sugar, ground ginger and lime zest) and stir together well.
|Yum! They're like sweets!|
Melt the butter with the ginger syrup over a low heat and let this cool for a short while, before adding it to the mixing bowl with the chopped ginger. Mix it all together - you might find that some of the mixture remains quite dry but don't worry about this.
Line a baking tray with baking parchment and take about a tablespoon of the mixture at a time. I usually roll each spoonful almost into a ball because sometimes the mixture needs a little 'encouragement' to stay together and the mixture does spread out during the baking process.
|Less than 20 - definitely a post-cuppa shot.|
Then put the kettle on, make a big pot of tea and enjoy. Bliss!