Ingredients
- 60g (20z) butter or dairy free product
- 2/3 cup golden syrup
- 1 3/4 cups LFGF All-purpose plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- ¼ teaspoon ground cloves
- 1 teaspoon milk or dairy free milk
- 2 tablespoons LFGF Mix, extra
Icing:
- 1 egg white
- 1 1/2 cups gluten free icing sugar
- 2 teaspoon LFGF All-purpose plain flour
- 2 teaspoons lemon juice approximately
Method
- Melt butter or dairy free product over low heat in medium – sized saucepan, add golden syrup and bring to boil. Remove from the heat and stand for 10 minutes.
- Add dry ingredients & milk or dairy free milk, stir with wooden spoon until smooth then cover and stand at room temperature for 2 hours; mixture will become thicker during this time.
- Turn mixture on to a surface dusted with the extra LFGF Allpurpose plain flour, knead lightly, working in only enough of this LFGF mix until mixture loses its stickiness.
- Divide mixture into four equal pieces to make handling the dough easier.
- Roll one quarter of the mixture into a sausage shape, so that it is 1cm thick; cut into 6cm lengths.
- Place on lightly greased oven trays about 5cm apart. Round blunt ends of biscuit shapes with floured fingertips.
- Bake in moderate oven 8 to 10 minutes. Repeat with remaining mixture.
- Biscuits should be pale golden in colour and quite soft.
- Cool on trays.
- If cooking more than one tray of biscuits at a time, change position of trays after 5 minutes of cooking time has expired. This allows for even browning and cooking. It is important not to overcook the biscuits because they will become hard and dry.
Icing:
- Place egg white in small basin, gradually stir in sifted gluten free icing sugar in about three lots, then add the flour and enough strained lemon juice to give a thick coating consistency.
- Spread tops of biscuits evenly with icing (stand on oven trays).
- Return to moderate oven for 2 minutes, or until icing feels firm to touch and has lost its stickiness.
- A little icing might run on to the tray; this can be trimmed away when the biscuits are cold.
- Do not move biscuits from the tray until cold.
- Then, use a finely serrated knife, gently trim if you like .
**If you are dairy free, you can use Nuttelex and water.
Please note: We have only ever found this recipe to work with our LFGF products to date.
