Decadent treat to have with a cup of coffee or tea. Really quick and easy to make. I love a recipe that doesn’t need scales. I always use the same basic ingredients – plain and milk chocolate, marshmallows and digestive biscuits ( gluten-free or wheat). To these I vary what I add. For this post I used dried apricots and cranberries. Sometimes I use pistachios and other dried fruits.
100 g plain chocolate 80+% 10-12 biscuits roughly broken
100 g milk chocolate Packet of Marshmallows roughly chopped
Cup full of cranberries Cup full of chopped apricots
Melt the chocolate and add the dry ingredients and mix up till all coated with chocolate. If excess chocolate, add more biscuits. Lightly press in to a tin lined with cling film and put into the fridge. Once chilled, cut in to pieces.
So…when is it a biscuit or a cookie? These do not have the crack / snap of a biscuit but instead have the delicious chewy and slightly bendy quality that I think a cookie should have (apologies to all biscuit and cookie aficionados). If left in the oven longer I am sure they would have been more like a ginger thin. The stem ginger chunks give a lovely warmth.
Preheat oven to 180 C / Gas mark 4 Makes 18 cookies Lightly grease/ line a large baking tray
350 g self-raising gluten-free flour 150 g dark muscavado sugar
100 g butter 1 large egg
4 desert spoon golden syrup 2 tsp ground ginger
5 pieces of stem ginger coarsely chopped
Put the butter, sugar and syrup in a pan and melt on a low heat. Remove from the heat and mix in all the other ingredients. Spoon the mixture on to the prepared tray – allow for spreading. Bake for 10-15 mins. Leave to cool before removing from tray.
These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.
Preheat oven to 190c /Gas mark 5 Line a tray with lightly greased baking parchment
100 g ground almonds 3 tbsps coconut oil
50 g pecans 1 tbsp honey
180 g brown rice flour 100 ml water
2 tbsps ground ginger
Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add a little more water).
Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.
Latest round of recipe testing has resulted in these gluten-free stem ginger biscuits. They passed the work colleagues taste bud test today 🙂
Preheat oven to 180c / gas mark 4. Makes about 16 biscuits.
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
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.