These biscuits were made a whim as I had been feeling very much like eating something gingery. And then I realised that bad things related to too much sugar consumption would happen if I kept all the biscuits to myself at home, so I sent them with my husband to work. And there they were given the highest accolade any gluten free baking could be given (no, not “this tastes good”) – that they didn’t taste gluten free. And that was a day later than I made them! And yes, definitely gluten free!
These biscuits are mostly crisp although the very middle is soft. If you want a bigger volume of softness in the middle, reduce the baking time slightly from what I have said below. I have made these with white chocolate and with dark chocolate so far but not yet tried milk chocolate. It doesn’t really matter – choose whichever you prefer or use a bit of every kind! As usual, the cup measurements below are based on a 250 ml cup as equal to 1 cup. This makes about 24 biscuits.
What you need:
1/3 cup of butter
1 cup of brown sugar
1 tablespoon of vanilla essence
1 cup of brown rice flour
1/2 cup of tapioca starch
1/2 cup of potato starch
1 tablespoon of baking powder
Pinch of salt
1/4 cup of crystallised ginger, chopped into smallish pieces (you can use more if you really like ginger!)
100 grams of chocolate, chopped into smallish pieces
What to do:
1. Preheat the oven to 180*C fan and line a couple of baking sheets with baking paper.
2. Cream together the butter and sugar. I use my stand mixer for this but you could also use a hand mixer or a wooden spoon and lots of effort! Unfortunately, I forgot to take a picture of the creamed butter and sugar but unless you are new to baking, you will hopefully have a reasonable idea of what to aim for! If you are new to baking, beat them together until they are smooth and fluffy.
3. Mix the vanilla essence and egg into the creamed butter and sugar.
4. Add the rice flour, tapioca starch, potato starch, baking powder and salt to the bowl with the other ingredients and mix everything together well.
5. Finally fold the chopped ginger and chocolate into the mixture.
6. Roll generous teaspoons of dough into balls and place on the lined baking tray about 1 inch apart from each other.
7. Place the baking tray with biscuit dough balls into the middle of the preheated oven and bake for about 10 to 13 minutes or until golden brown and done.
8. Remove the baking tray from the oven and leave to one side for about 5 minutes (to let the chocolate solidify a little) and then remove the biscuits from the baking tray and leave them to cool on a cooling rack. Store in an airtight container and eat within a few days.