I spent yesterday baking these Gluten Free Ginger White Chocolate Biscuits. They are one of my favourite biscuits (I love ginger) and always get me into the Christmas spirit.
While I haven’t had the chance to get organised for the festive season, leading up to Christmas all I can think about is food. Christmas pudding, Christmas cake, minced pies, gingerbread… yum! So in a few weeks time you can expect to see pictures of gingerbread (my favourite Christmas treat). For now, enjoy these Gluten Free Ginger White Chocolate Biscuits, I could honestly eat them all year!
Let me know if you like them!
- 3 cups gluten free plain flour
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- ¾ cup firmly packed brown sugar
- ½ cup treacle
- 1 egg
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- Mix the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.
Beat butter and brown sugar in large bowl with electric or stand mixer on medium speed until light and fluffy. Add treacle, egg and vanilla; beat well. Gradually beat in the flour mixture on low speed until well mixed.
Press the dough into a thick flat disk. Wrap in plastic wrap and refrigerate for 1-2 hours.
- Preheat oven to 180°C (160°C fan forced). Shape dough into 1-inch balls and roll each in granulated sugar. Place 2 inches apart on baking paper.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 2-3 white chocolate chips into center of each cookie. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.