We all have the tendency to reach for the biscuit tin to overcome that mid-afternoon energy lull but it’s a false economy really, as sugar levels crash soon after and it’s always best to try and make the healthiest choice if you can!
I think these honey biscuits meet my sweet tooth needs but are pretty wholesome too.
Containing no wheat and naturally sweetened using honey, they are lightly spiced with nutmeg, cinnamon and ginger to give them a delicious warmth.
Ingredients (20 – 25 biscuits)
- 300g gluten-free rice flour as used here/gluten-free plain white flour
- (if using rice flour) 1 tsp. Xantham gum
- 250g butter or a dairy free alternative spread
- 2 free range medium sized eggs, beaten
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
- 2 teaspoons of ground ginger
- 1 teaspoon of ground nutmeg
Preheat oven to 180 degrees °C/ gas mark 4
Add the flour, xanthum gum and butter/vegetable spread into a large bowl and rub together with your fingertips to resemble breadcrumbs (or you can use a food processor). Add the eggs, honey, cinnamon, ginger and nutmeg and whisk to create a consistent mixture.
Cover with cling film and leave in the fridge for 30 minutes.
Once firm, remove the dough.
Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with flour and then using a rolling pin, roll to a thickness of 0.5cm. Use a circle cookie cutter to create the biscuits, using up all of the dough.
Using butter/dairy free spread, lightly grease a baking sheet and lift the shapes onto it and bake for 10 minutes until golden brown.
Remove from the oven, cool and enjoy with a cuppa!