Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂

Ingredients:

Preheat oven to 180c  / gas mark 4. Makes about 16 biscuits.

Ingredients:

200 g gluten-free self-raising flour

150 g light muscovado sugar

150 g butter

2 eggs (1 if using non gf fl)

1 tbsp ground ginger

35 g stem ginger chopped in to small pieces

Method:

Put the butter and sugar in to a pan on a low heat until butter melted. Remove from heat and add all remaining ingredients and mix well together. Place heaped desert spoonfuls of mixture evenly spaced on a greased  baking sheet. Press each mound down with the palm of your hand until about 1/2 cm thick. Put in centre of oven for 12-15 minutes or untill golden brown. Allow to cool slightly before transferring to cooling rack.

Perfect served with a cup of tea.