Wicklewood's Ginger Nut Biscuits (Gluten Free)

"I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by WicklewoodWench photo by WicklewoodWench
photo by WicklewoodWench photo by WicklewoodWench
Ready In:
20mins
Ingredients:
13
Yields:
45-50 biscuits
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ingredients

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directions

  • Preheat the oven to 160°.
  • Cream the butter and both sugars together until soft.
  • Mix the eggs, molasses and cider vinegar together.
  • Add to the creamed butter and sugar and blend well.
  • 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).
  • 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.
  • Flatten the dough slightly by gently patting with a palette knife dipped in water.
  • Dredge the biscuits with a very light dusting of granulated sugar(Optional).
  • Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
  • Leave to cool slightly before transferring to a cooling rack to cool .

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Reviews

  1. These cookies are so amazing. A true gluten free delight. They have a wonderful crisp texture and amazing flavor. I made half a recipe using a teaspoon cookie scoop and my yield was 45 to 50. The dough was soft but not to soft to gently roll into a ball and then dredge in the sugar. The balls were flattened slightly with the bottom of a damp glass. I will be making these again I am sure. Made for PAC Spring 2011.
     
  2. Yours look wonderful, paula!
     
  3. Awesome recipe! I use it as a base recipe to make gingernuts, spiced cookies (like with pumpkin spice), chocolate cookies. I have not had these fail yet.<br/>I use a cookie-maker (might have to make the dough slighter wetter)
     
  4. These were really good. I used a flour mixture of 3 c. white rice flour, 1 c. cornstarch and 1/2 c. tapioca flour. For my personal taste I would add 1/2 t. salt, extra cinnamon and maybe some vanilla. This dough has the exact texture of regular ginger snaps. I used a cookie scoop and did not flattten because I like them a little chewy.
     
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RECIPE SUBMITTED BY

<p><img title=...and src=http://img151.imageshack.us/img151/3818/dscf2137t.jpg alt=width=491 height=640 /></p> <p><span><span><strong>...and so the wench,the maid and the village idiot lived happily ever after.</strong></span></span></p> <p>I have always loved my food (not just my own but anyone's who offered it to me),,,&nbsp; then five years ago I was diagnosed with ceoliacs disease and all notion of ever having my favorite foods again went out the window. However, nessesity really is the mother of invention; instead of feeling sorry for myself and my dietry limitations,,,I got creative. I am in the process of starting my own business, which initially was exclusively targeted at ceoliacs, but thanks to my new husband and his diabetes, we hope to create food that is not only gluten free and sugar free or low carb, but will also cater for those amongst us with a whatever attitude to healthy food...Yes I do have one left at home,,bring on the empty nest.</p> <p><span><span><strong>The other man in my life</strong></span></span></p> <p><img title=The src=http://img577.imageshack.us/img577/5314/file4226.jpg alt=width=320 height=213 /></p>
 
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