GF
Yields 15 biscuits
These yummy biscuits are mildly spiced and have a delicious texture – crisp on the outside with a soft middle that reminds me of marzipan. I have made these using cinnamon instead of ginger but decided to post the ginger version here as it narrowly won the family vote. This makes 15 biscuits, which can be stored for a few days after making in an airtight container at room temperature. As usual, the cup measurements are based on a 250 ml cup as equal to 1 cup.
What you need:
1 ½ cups of almond meal
1 cup of brown rice flour
¾ cup of brown sugar
1 teaspoon of ground ginger
¼ teaspoon of salt
½ cup of butter + extra for greasing the baking tray
1 egg
What to do:
1. Turn the oven on to 180°C to preheat and grease a baking tray.
2. Place the almond meal, rice flour, sugar, ginger and salt together in a large mixing bowl with the butter, and rub into the butter until the butter is fully mixed in, with no visible lumps of butter, and the mixture resembles breadcrumbs. I usually use my stand mixer for this as it is quick!
3. Add the egg to the mixing bowl and mix thoroughly into the other ingredients. The mixture should form a soft, shapeable dough.
4. Divide the biscuit dough into 15 equal balls. Place each ball on the greased baking tray and gently press down with your hand and shape into a flat circle about 1 cm high. Leave at least 1.5 cms between each circle of dough to allow space for the biscuits to expand in the oven (if necessary, use two baking trays and adjust the baking time accordingly, for example by reducing the baking time if you have a small batch of only a few biscuits in the oven by itself).
5. Bake the biscuits in the preheated oven for about 15 minutes or until golden brown and baked.
6. Remove the baking tray of biscuits from the oven and leave to cool for a few minutes on the tray before transferring to a cooling rack to finish cooling.
7. Once the biscuits have cooled, store them in an airtight container at room temperature for a few days after making. Eat warm or cool and enjoy!
Some, Some and Some 