Becky Excell's gluten-free ginger biscuits recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Becky Excell’ s gluten-free ginger biscuits recipe By You Magazine - February 7, 2021 Nobody made gluten-free ginger biscuits quite like my grandma. They’re crisp on the outside and chewy in the middle, with a sweet, warming hug of ginger. Hannah Hughes MAKES 15 TAKES 30 minutes 240g gluten-free self-raising flour 1⁄4 tsp xanthan gum 100g caster sugar 100g light soft brown sugar 2 tsp ground ginger 85g unsalted butter, cubed and chilled 1 tbsp golden syrup 1 tsp bicarbonate of soda 1 1⁄2 tbsp water Preheat your oven to 160C/140C fan/gas 3. Line two large baking trays with nonstick baking parchment. In a large mixing bowl, combine your flour, xanthan gum, both sugars and ginger. Add your cubed butter and rub it in with your fingers until it forms a breadcrumb-like consistency. Next, add your golden syrup then mix your bicarb and water together and add to the mixture. Mix together until it forms a dough, then use your hands to bring it together into a ball. Roll small portions of your dough into even-sized balls (see tip) and place on the baking trays. Leave a generous amount of room around each ball as they’ll spread in the oven. Cook in the oven for 18-20 minutes, until golden. They will be very soft at first so allow to cool on the trays before moving them to a wire rack to cool completely. TIP I weigh each ball of dough to ensure the biscuits are all the same size – about 30g each. Buy Becky’ s book Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved