Soft Ginger Cookies (Biscuits) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one. Ingredients:
2 cups flour |
2 teaspoons baking powder |
3 1/8 ounces butter |
1/2 cup sugar |
1/2 cup ginger, candied |
1/2 teaspoon ginger, ground |
1/4 cup milk |
1 egg |
Directions:
1. Preheat oven to 390 F (or 200 C).
2. In a bowl, combine flour and baking powder.
3. Cut butter into flour and mix by hand until you get coarse crumbs.
4. Mix in sugar, ginger and ground ginger.
5. In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
6. Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
7. Bake at 390 F for 10-15 minutes.
8. Let cool on a wire rack.
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