120.Ginger Biscuits : Glutenfree

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

Ingredients:makes 20 biscuits

7 oz / 200g

gluten-free flour mix

1 oz / 25g ground almonds

4 oz / 100g granulated sugar

¼ oz / 5g ground ginger

1 egg

4 oz / 100g butter or margarine

a little milk if needed


Mix the dry ingredients together first and then rub in the butteror margarine.

Mix in the egg. If the mixture is too dry add a little milk untilit just sticks together in lumps.

Roll into little balls and then flatten these onto a greased bakingtray. Use a little more

gluten-free flour to stop them sticking.


Preheated oven

gas mark 3 325°F 160°C

Bake for 10 to 15 mins until golden brown.

Turn out onto a wire mesh to cool and dry.

Store in a container with an airtight lid.