gluten free gingernuts

A couple of weeks ago I was in Woolies and saw some Gluten Free Gingernuts in the Macro range.

Usually things like this do not tempt me but it was cold and it is sometimes nice to have a bikkie to dunk into a hot drink.

So I bought them and we had them one morning for a morning tea treat- by sharing them it meant I wasn't tempted to scoff the whole lot!

They were yummy but they of course were full of sugar.

It led me to think I could perhaps find a gluten free recipe that was sugar free or that I could adapt.

I also like simple recipes, I hate finding recipes with 50 ingredients and 5 different flours to use, 

I simply don't have the time or energy to go there.

So on my seach I found a recipe that looked like a goer.

I simply swapped rice malt syrup for the golden syrup and coconut sugar for the brown sugar.

While making the recipe I noticed two problems:

1. It only listed 1 teaspoon of ginger- I thought that is not enough, I will add more- only when I went to put the ginger in I discovered I only had one teaspoons worth left in the bottle - so I had to just put it in and be done with it!

2. It said to cook them at 190C for 15-20 minutes- now I knew that was too hot for too long- but I needed to work out the adjustments.

So a trip to Woolies to get some more ginger and a few attempts later I had the perfect recipe.

And the best part of all- they are nice and crunchy- just right to dunk into a sugar free hot chocolate!

So without further ado here is my perfected recipe:

Usually I hate recipes that are all weights and convert them to cups but they were odd sizes so it is easier to stick with the grams.

For my American Readers you may like to do what I do when faced with pounds etc but in reverse.
I simply press the little button on my scales that changes the setting to pounds and ounces, only you would of course have to change to kg/g, presuming of course that your scales have both!

Gluten Free Gingernuts

Ingredients:

50g butter

4tbsp rice malt syrup

50g coconut sugar

175g Gluten Free Self Raising Flour (if you are not gluten free use wheat flour)

1tbsp of ground ginger (not teaspoon)

Method:

Preheat oven to 160C and put baking paper on two trays.

Melt butter, syrup and sugar together in a large saucepan, cool slightly, then sift flour and ginger into the mixture, mix well.

Place macadamia nut size balls (the recipe said walnut size- but I like smaller biscuits as they go further with 6 kids, but if you like larger biscuits go for it!) of the mixture well apart onto the trays and flatten with a fork (in my experiments I found a fork worked better than just flattening with fingers).

Bake in the oven for 15 minutes, remove and cool on wire rack. (normally I like to leave biscuits to cool on the tray to make them crispy- these however don't need it).

Enjoy with your favourite cuppa!

If you are grain free you might like to try this recipe or this recipe

I have tried the first but not the second, it looks yummy so it may be next on my list.

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