To say December has been a ridiculous month is an understatement… but today I’m finally getting the chance to share my recipe for Gluten Free White Chocolate Ginger Snap Biscuits!
As most of you probably know by now, I love ginger flavoured baked treats! So when I had the chance to make something for a friend’s Christmas party, these Ginger Snap Biscuits came to mind! After all, who wouldn’t love biscuits dipped in chocolate? They are super easy to make and absolutely delicious.
I’m hoping to share at least one more recipe with you all before the BIG day, but I won’t make any promises in case any other challenges are thrown at me over the next few days. Amongst the normal chaos of December with Birthdays and several Christmas parties to attend, we’ve had some super fun plumbing issues and multiple days of flooding under our house that no one seems able to fix. Luckily the plumbing issue was quickly rectified and flooding hasn’t caused any damage, phew!
Hopefully everyone else has had a more positive December? I for one am extremely excited for a New Year ahead!!
- 2½ cups Gluten free self raising flour
- 1 tsp baking powder
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cardamon
- ¼ tsp ground cloves
- 180 g unsalted butter
- 1 cup brown sugar
- ¼ cup treacle
- 1 egg lightly whisked
- 400 g white chocolate, chopped
Combine the butter, sugar and treacle in a small saucepan over low heat. Cook, stirring, for approximately 3 minutes or until butter melts and the mixture is smooth. Remove from the heat and allow the mixture to cool slightly, approximately 5 minutes.
In the meantime. Combine the flour, baking powder, ginger, cinnamon, cardamom and cloves in a large bowl. Add the egg to the four mixture and slightly cooled butter mixture, stirring until well combined. Cover with plastic wrap and place in the fridge for 2 hours or until firm.
When the biscuit mixture is firm, preheat the oven to 180°C and line two tray with baking paper. Roll a tablespoon of biscuit mixture into a ball and place onto the baking trays, 2 inches apart.
Flatten the balls into 5cm discs before baking for 12 minutes or until the biscuits are golden brown. Remove from oven and set aside on trays to cool completely.
Replace the baking paper on the oven trays for use once the biscuits have been coated in chocolate.
Melt the white chocolate completely in a microwave safe bowl before pouring into a jug or cup. Coat the biscuits in chocolate by dipping half of each biscuit one at a time into the jug/cup. Allow the excess chocolate to drip off before placing onto the baking paper to cool and set.