121.French Ginger SpongeBiscuits : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:makes 20 soft sponge biscuits

4 eggs

4 oz / 100g granulated sugar

¼ oz / 5g ground ginger

4 oz / 100g

gluten-free flour mix


Separate the eggs into white and yolk.

Mix the egg yolks with the sugar and ginger to form a smooth paste.

Then mix the flour into this paste.

Beat the egg whites until stiff and then fold this gently into the mixture.

Cover a baking tray with non-stick baking parchment or use greasedbun trays.

Spoon the mixture onto the paper or pipe to form small sticks.

Dust with sugar.


Preheated oven

gas mark 4 350°F 180°C

Bake for eight to ten minutes

Turn out onto a wire mesh to cool and dry.

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