My youngest adores these biscuits. I’m plant-based so need to give a vegan equivalent a whirl. Let me know if you try these.
Containing no wheat and sweetened using honey, the are lightly spiced with nutmeg, cinnamon and ginger to give them 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
- 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!