Best 3 Wicklewoods Ginger Nut Biscuits Gluten Free Recipes

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• 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 .

GLUTEN-FREE BISCUITS

Steps:

• Line a large baking tray with baking parchment. Beat the sugar and butter together in a large bowl until pale and smooth using an electric whisk. Pour in the egg, a little at a time, whisking well after each addition. Tip in the flour, cornflour, xanthan gum and salt, and beat again. (If using chocolate chips or citrus zest, stir this in now.) Flatten the dough into a disc in the bowl, then cover and chill for 1 hr.
• Put the chilled dough between two sheets of baking parchment and roll out to 1cm thick. Using a 6cm cutter, stamp out as many biscuits as you can, arranging them on the tray with space between them. Re-roll the offcuts and repeat until all the dough has been used (you should get 12-15 biscuits). Chill for 30 mins.
• Heat the oven to 180C/160C fan/gas 4. If you like, sprinkle the biscuits with a little demerara sugar, then bake for 8-10 mins until golden and firm at the edges. Leave to cool on the tray for 2-3 mins, then transfer to a wire rack to cool completely.

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.