Wicklewoods Ginger Nut Biscuits Gluten Free Recipes

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

SPICY GINGER/NUT BISCOTTI #2

Steps:

• In a large bowl cream the butter& sugars together.
• Gradually add eggs beating all the while.
• Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
• Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
• Stir in the nuts and ginger, use you hands, if necessary.
• Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
• Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
• Bake in 350f oven for 25 minutes or until lightly browned.
• Remove from oven and cool completely.
• Cut the biscotti diagonally or straight into 1/2" slices.
• Reduce oven to 325f.
• Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.