My youngest son asks me to make these every single week!
Containing no wheat and sweetened using honey, the biscuits are lightly spiced with nutmeg, cinnamon and ginger to give them warmth. They’re easy to rustle up and a great recipe if you’re looking to start baking with your little ones as they’re quick and uncomplicated. Your end product with have a chewy centre and crunchy exterior. Just how biscuits should be!
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
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.