Stem ginger biscuits


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.

Turmeric milk


A delicious drink that is packed full of goodness and very simple to make.


Mug of full fat milk

1 1/2 tsp turmeric powder

1 tsp cinnamon / piece of cinnamon stick

1 tsp ground ginger / finely chopped cm piece of fresh ginger

Pinch of black pepper


Put all the ingredients in to a saucepan and heat gently bringing to the boil. Remove from  the heat and if you have used fresh ginger and cinnamon stick – strain the liquid.

Drink and enjoy – I often have this with a piece of 85% dark chocolate.