Ginger snap biscuits | Recipe of the week
If you have the patience then you could make your own ginger powder for this recipe.
Cut fresh organic ginger into fine strips, rinse in water and put in a dehydrater for 24 hours (or use an oven on a very low setting).
You then grind the dried ginger in a small seed miller and sieve to get the ginger powder.
Initially the powder will be very pungent and is fantastic in curries or biscuits.
If you don’t want to wait a couple of days to produce lovely ginger snap biscuits then simply buy dried ground ginger from your favourite store.
You’ll be eating ginger snaps with a mug of tea long before anyone who makes their own ginger powder and this recipe gives you enough to share about.
Ingredients. Makes about 40 biscuits
300g gluten-free self-raising flour
150g brown sugar
3 tablespoons golden syrup
2 teaspoons dried ginger
1. Rub the butter into the flour to form a breadcrumb-like texture.
2. Stir in the sugar and ginger.
3. Mix in the egg and golden syrup.
4. Knead together to form a dough and cut into four.
5. Roll each piece into a cylinder about 3cm across.
6. Place in the fridge for an hour and then slice off 4mm thick rounds.
7. Place on a baking tray and bake in a preheated oven 180C/gas 4 for 10-to-12 minutes until golden brown. Allow to cool as they will appear to be soft until then.
Now get the kettle on!