125g Butter (softened)
1 cup Caster Sugar
1.5 tablespoons Golden Syrup
2 cups Gluten Free Self-Raising Flour
3.5 teaspoons ground Ginger powder
1 teaspoon bicarb soda
1/3 cup raw sugar (to roll biscuits before baking)
Line a baking tray with baking paper and preheat the oven to 160 degrees fan forced.
Place the raw sugar on a small plate and set aside.
In a large bowl, use an electric beater to cream the butter, caster sugar and golden syrup together.
Once all the mixture is pale and creamy in texture, add the egg and mix for another 30 seconds. Then remove the electric beater.
Then sift in the gluten free flour, ground ginger, and bicarb soda to the butter mixture.
Use a spatula to fold the dry ingredients into the butter mixture. Then using clean hands, mix together the mixture until everything is combined.
Then roll the mixture into small ball sized amounts (I make mine around 25g each).
Then roll each ball in the brown sugar and then place on the lined baking tray leaving plenty of room for them to spread (I bake about 4 trays with 6 biscuits per tray as the biscuits spread a lot). Also make sure you don’t push the biscuits down, make sure you keep them in a ball shape.
Then place the biscuits in the oven to bake for 15 minutes.
Once cooked remove them from the oven and allow the biscuits to cool on the tray for two minutes. Then place the biscuits on a cooling rack and enjoy!
Recipe adapted from Gingernuts by Ozzie Sue via Best Recipes available here