November 02, 2012

Gluten and Sugar-free Ginger Spice Biscuit Recipe

Gluten and Sugar-free Ginger Spice Biscuit Recipe

I love this quick and easy to make biscuit recipe. They are light, easy on the digestion, and good for everyday.

150g gluten-free plain flour (I used Orgran's all purpose plain flour because I had it in the cupboard. I'd like to try it with rice and buckwheat flour).
150g butter, at room temperature
80g xylitol (here it really depends on how sweet you like it. Original recipe called for 90g caster sugar. 1 tsp sugar=1tsp xylitol, but I usually find you don't need as much)
60g ground almond meal
1 tsp ground ginger
1tsp mixed spice
1/4-1/2 vanilla bean paste (found in good quality grocers)

Heat your oven to 170C. Grab two baking trays and line with baking paper.  Place all ingredients in a bowl and using your hands blend until you have a soft dough. Cover with plastic wrap (save and re-use for another time) and pop in the fridge for about an hour. 

Grab your rolling pin and roll out the dough on a lightly floured work bench until 1cm thick. Here is the fun part. Select the cutter shape of your choice (will yours be classic, fun, pretty?), cut away and lift onto the baking trays. If you need to re-roll the dough keep in mind that by adding more flour the dough mixture will be more crumbly when baked.

Bake for 15-20 minutes, or until pale golden on top. From my experience they are best eaten within 3 days if kept in an airtight container at room temperature or longer if kept in the fridge.

Makes 20.

(Recipe inspired by Manna from Heaven's Gluten-free Ginger and Cardamom Biscuits)

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