Wicklewood's Ginger Nut Biscuits (Gluten Free)

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READY IN:
20mins
YIELD:
45-50 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 160°.
  2. Cream the butter and both sugars together until soft.
  3. Mix the eggs, molasses and cider vinegar together.
  4. Add to the creamed butter and sugar and blend well.
  5. Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
  6. With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
  7. Flatten the dough slightly by gently patting with a palette knife dipped in water.
  8. Dredge the biscuits with a very light dusting of granulated sugar(Optional).
  9. Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
  10. Leave to cool slightly before transferring to a cooling rack to cool .

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