Tuesday, 4 March 2014

GINGER BUNNY BISCUITS

to kick off, I'm going to share a recipe which really is very easy, fun to make and completely delicious. Honestly, no one will know they are gluten free unless you tell them.

GINGER BUNNY BISCUITS
   


makes around 10 depending on the size of the cookie cutter you use.

100g doves farm self raising flour
50g unsalted butter
1 teaspoon ginger powder
2 rounded teaspoons golden syrup
50g soft brown sugar

preheat the oven to 200

Put all the ingredients into the blender until it formed a crumb like mixture. (you can do this by hand if you don't have a blender or don't want to wash one up!)

then squish it together into a ball, rolled it out to around 3 or 4 mm thick and cut into shapes.
(if the mix seems a little dry and is not sticking together add a little more butter, and if it seems a bit too sticky just add a bit more flour)

TIP  if using baking paper/ grease proof paper or foil, roll the biscuit dough out onto the paper which makes it much easier to transfer to the baking sheet.

I used baking parchement this time.

if you are not using any of the above and just want to use a baking sheet, then make sure you lightly grease it before you put the cookies on to it.   You can do this either using rapeseed or another bland tasting oil, or by using butter or sunflower spread.

put in the preheated oven for between 10-15 mins. (for these ones I had them in for exactly 13 minutes). 

they will come out golden brown but still a little soft. At this point run a knife or spatula underneath to prevent them from sticking to the paper/ or baking sheet as they harden.

they will harden in just a few minutes. I hope you love them!


2 comments:

  1. Beautiful new GF blog, I'm going to enjoy trying out these recipes, thank you Ella x

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  2. Thankyou so much! let me know how you get on. Ella x

    ReplyDelete