I saw this idea on pinterest, where a pattern has been pressed into each biscuit, and couldn’t resist giving it a go!
I was craving ginger biscuits and S was keen to do some baking so I adapted a recipe to suit him being gluten free and was pretty happy with the results. My husband didn’t even complain about them being gluten free (usually he can tell the difference) So they must’ve been good!
Ginger biscuit/cookie recipe*:
- 150g dairy free magarine
- 220g soft brown sugar
- 1 egg
- 360g gluten free flour (I used Healtheries baking mix its by far the best I’ve found)
- 1 teaspoon gluten free baking powder
- 1 teaspoon vanilla essence
- 2 teaspoons ground ginger
- pinch of salt
*you can use regular butter and flour, if you don’t need to make them GF or dairy free!
Preheat oven to 170 centigrade (375 f) and grease 2 baking trays with non stick paper (ignore the fact that I used tin foil, I was out of baking paper when I made these and the foil was not my greatest idea) If you like you can halve the mixture once it is a dough, wrap it in plastic wrap and keep it in the fridge for a few days before baking a second batch.
Cream magarine, and sugar until pale and creamy then beat in egg. You can use a mixer but I used elbow grease! Add flour, baking powder, ginger and vanilla essence then a pinch of salt and beat with a wooden spoon until a dough has formed.
To make the pretty patterns on the cookies I used a small bowl I had which had a cut glass pattern in the bottom. You can find similar patterns on the bottom of some brady type glasses, have a scour of your local charity/op shops for inspiring biscuit stampers! I sprayed the bowl lightly with cooking oil first.
Bake in the oven for 12-15 minutes – check at the 12 min mark and remove as soon as they are a golden brown colour.
Store in an airtight container or serve with a good old cuppa tea! x