Hark! Good den to all ye kind folks and gentle ladies, for today I bring thee a recipe that shall warm thy hearts and soothe thy souls. Introducing Wicklewood’s Ginger Nut Biscuits, a delectable treat that is free of gluten and dairy. These biscuits are the perfect remedy for those who face dietary restrictions yet still yearn for the delectable taste of gingerbread cookies. Fear not, for these biscuits shall reign supreme in the realm of healthy desserts.
Wicklewood’s Ginger Nut Biscuits are fashioned into chewy and butterscotch-like delicacies, using only top-quality ingredients. I shall present you a recipe that is both simple and easy to make, so even the most novice baker among you can prepare it with ease. With just a few pantry staples such as ground ginger, golden syrup, baking soda, butter and molasses, with some gluten-free flour added in the mix; voila! Gluten-free ginger nut biscuits are yours for the taking.
So join me on this epicurean journey as we dive into this wondrous culinary delight. Take stock of your kitchen shelves and follow me into the world of Wicklewood’s Ginger Nut Biscuits. Ensure that thy appetite hath been whetted beforehand, for we shall delve deep into this enticing recipe that is sure to make thine taste buds dance with glee.
Why You’ll Love This Recipe
Hear ye, hear ye! Lend me thine ears, for I shall speaketh about a recipe that shalt truly delight thy taste buds.
This recipe is none other than Wicklewood’s Ginger Nut Biscuits – gluten-free and dairy-free gingernut cookies that shall make thee fall in love with them at the very first bite.
Let me tell thee, the combination of ground ginger, cinnamon and cloves in these biscuits shall transport thee to a warm autumnal night by the hearth, whilst sipping on mulled cider. The scent of baking gingerbread shall fill your abode and make thee feel as though thou hast transported to a fairy-tale world.
But that’s not all. These gingernuts art also chewy but crisp- thee shalt enjoy the satisfying crunch when biting into their golden-brown exterior, followed by their soft and tender insides.
What’s more, these biscuits are gluten-free and dairy-free which means everyone can enjoy them regardless of their dietary restrictions.
So don’t delay, gather the ingredients now and whip up this delectable treat. Trust me, thou shalt love these ginger nut biscuits so much that thou shalt be craving for them every night before bed.
- 300g buckwheat flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp xanthan gum
- 150g unsalted butter, softened
- 100g soft brown sugar
- 50g granulated sugar
- 2 tbsp molasses
- 2 large eggs
- 1 tsp apple cider vinegar
These ingredients are gluten-free and dairy-free, making them perfect for anyone on a restricted diet. The buckwheat flour provides a lovely nutty flavor, while the combination of ginger, cinnamon, and cloves creates a warming spice mix that makes these ginger nut biscuits ideal for autumn or winter.
The Recipe How-To
Now that you’ve gathered all the necessary ingredients, let’s get started on making these delectable Ginger Nut Biscuits!
- Preheat your oven to 180°C/ 350°F/ Gas Mark 4 and line a baking tray with parchment paper.
- In a mixing bowl, whisk together 150g of gluten-free flour, 1 tsp of xanthan gum, 1 tsp of baking soda, 2 tsp of ground ginger, 1 tsp of cinnamon, and a pinch of ground cloves.
- In a separate bowl, cream together 75g of butter with 50g of granulated sugar and 75g of soft brown sugar until light and fluffy using an electric mixer or stand mixer.
- Add to the butter mixture, 1 egg, along with a teaspoon each of ginger and molasses, mixing well to combine.
- Slowly incorporate the dry ingredients into the wet mixture until it forms a dough.
- Take small balls (around 2 tbsp) of dough and roll them in your palms before flattening them slightly and placing them on the lined baking tray, leaving around 2 inches between each biscuit.
- Bake the biscuits for about 12-15 minutes or until golden brown
- Once done, take out the biscuits from the oven and leave them on a wire rack to cool completely.
Congratulations! You have successfully made yourself some yummy Ginger Nut Biscuits!
Substitutions and Variations
Hark! Am I hearing some of you saying that you cannot partake of this recipe as it is not suitable for your dietary needs? Fear not, gentle souls, for there are some substitutions and variations thou canst use to alter the recipe according to thy preference.
Firstly, if thou dost not have any xanthan gum on hand or doth not favour using it, thou mayest swap it with ground flaxseed. Tis a worthy substitute, for it serves the same purpose as xanthan gum in binding the ingredients.
Secondly, if thou art one who doth abstain from eggs or hast an allergy to them, fear not! Simply swap the eggs with Ener-G egg replacer, which can be found at most grocery stores.
Thirdly, should thee hanker for a dairy-free version, substituting the butter with an equal amount of coconut oil will do the trick. It imparts a delightful flavour and aroma that culminates in every bite of your biscuits.
Fourthly, suppose you dislike using molasses, honey or golden syrup can take its place. Albeit these sweeteners offer different tastes to your biscuits than molasses would, they nevertheless produce delicious ginger nut biscuits.
Finally, whilst this gluten-free recipe doth cater to the coeliac and gluten intolerant amongst thee; thou mayest use regular flour instead of gluten-free flour. In doing so, adjustments must be made to achieve the right consistency of dough. In place of xanthan gum or ground flaxseed powder add wheat flour because it already contains gluten naturally.
Thus spake I on some substitutions and variations. Wilt thou make use of any?
Serving and Pairing
Verily, once thou hast baked thy Wicklewood Ginger Nut Biscuits, thou art in for a treat that is truly fit for kings and queens. These biscuits are perfect for serving alongside a hot cup of tea, coffee or even a glass of milk.
The warm spices of ginger and cinnamon soften the tongue and allow for the sweetness to shine forth. I find that these biscuits are a perfect accompaniment to an afternoon snack or an after-dinner sweet.
For a delightful change, one might choose to add a touch of food coloring into the mix to make the biscuits even more aesthetically pleasing. Such a choice would make for a splendid offering at a party or get-together.
When it comes to pairings, these gluten-free ginger nut biscuits go well with many things. One might top them with a dollop of whipped cream or even vegan coconut cream if they wish to keep them dairy-free.
If you are feeling adventurous, why not try using your Wicklewood Ginger Nut Biscuits as a base for building the ultimate gluten-free trifle? The possibilities are truly endless when it comes to healthy desserts!
In conclusion, these biscuits are perfect for any occasion and will certainly impress your guests. Whether you serve them solo or with accompaniments, I am certain that they will satisfy anyone’s sweet tooth craving without any guilt.
Make-Ahead, Storing and Reheating
Ah! Thou hath completed thy ginger nut biscuits, but what shall I do with the leftovers, you may ask. Fear not, for Wicklewood shall unravel the mysteries of make-ahead, storing, and reheating of thy delectable gluten-free gingernut biscuits.
An excellent plan is to make the biscuit dough up to three days in advance and store it in thy freeze-box. Thou canst also bake them ahead of time and keep them in an airtight container once they have cooled.
If thou hast any leftover biscuits (but how could this be possible?), I advise thee to place them in an airtight container or sealable bag. Store them at room temperature for up to five days; however, note that they will become softer as time passes.
It is preferable to have thy gingernut biscuits fresh; nevertheless, if thou wishest to heat them back up, pop them in the oven at 160°C (325°F) for 5-7 minutes or until they are crispy again.
Bonus tips: It is essential to remember that thou shalt not store these delicious gluten-free gingernut biscuits in the refrigerator since this can make them soggy due to moisture. Moreover, do not store different types of biscuits together because their scents may transfer to one another.
May these tips help thee with thy storing struggles so that thou canst enjoy several batches of gluten-free gingernut delights for many sunsets and moons to come.
Tips for Perfect Results
As a nutritionist and food blogger, I understand the importance of perfecting a recipe to get the desired outcome. Here are some essential tips to ensure that your Wicklewood’s Gluten-Free Ginger Nut Biscuits turn out chewy and delicious every time.
Firstly, it’s important to weigh your ingredients accurately. Measuring by volume can be inaccurate, particularly for baking powder and baking soda which are leavening agents. A digital scale is an affordable investment that will help you measure ingredients more precisely.
Secondly, it’s recommended to chill the dough before rolling it into balls. This will make the dough firmer and easier to handle. Additionally, chilling the dough results in a fluffier texture and helps avoid spreading while baking.
Thirdly, avoid crowding the baking sheet – leave some space between each biscuit to allow for expansion when they bake. This allows air circulation around each biscuit, helping them cook evenly.
Fourthly, use parchment/baking paper when baking as it ensures that biscuits won’t stick to the surface of the tray or turn overly brown.
Finally, store your gluten-free ginger nut biscuits in an airtight container or jar. This helps prevent moisture from getting inside the jar which could make them soft and less crunchy over time.
Hopefully, these little tips will help you achieve success with your gluten-free ginger nut biscuits time after time.
Before we conclude this ginger nut biscuit recipe article, it’s time to address some FAQs that may come to your mind while you try out this delectable recipe. These FAQs will clear any doubts and provide additional information, ensuring perfect results for you every time you bake these gluten-free and dairy-free treats. So, let’s dive in and get all your questions answered!
Is there gluten in ginger nut biscuits?
These tasty gingernut biscuits are free from gluten and milk, and have been baked to perfection with a delightful blend of warm ginger and a subtle lemony taste.
Why is there a shortage of ginger nut biscuits?
Supply of popular biscuit brands has been affected by recent floods that hit the factory where custard creams and ginger nuts are produced. Despite two months passing since the storms, biscuit production has not yet returned to its normal pace.
Are ginger nut biscuits healthy?
Ginger Biscuits are known for their tough texture but they are surprisingly nutritious. These biscuits are packed with iron-rich molasses, which means that just three pieces can provide a good amount of the recommended daily intake of iron, beneficial for blood health.
And thus our recipe for Wicklewood’s Gluten-Free Ginger Nut Biscuits comes to an end. We’ve shared with you some of the most scrumptious and healthy ingredients along with detailed instructions on how to create this delicious yet gluten-free treat.
So why not give this recipe a go? After creating these biscuits, you’ll be left with a feeling of immense satisfaction and accomplishment. But that’s not even the best part! You’ll also be able to enjoy some scrumptious and healthy biscuits without worrying about any gluten or dairy intolerances.
With this recipe at your disposal, there is no need to compromise on flavor when it comes to living a healthy lifestyle. So go ahead and share these beautiful treats with your loved ones, knowing that they are both delicious and nutritious!
Thank you for joining me in the journey towards healthier living through baking. Happy baking and enjoy the Wicklewood’s Gluten-Free Ginger Nut Biscuits!
Wicklewood’s Ginger Nut Biscuits (Gluten Free) Recipe
- 6 ounces butter, softened
- 8 ounces soft brown sugar
- 8 ounces granulated sugar
- 2 eggs, beaten
- 4 ounces molasses
- 1 tablespoon apple cider vinegar
- 20 ounces gluten-free flour
- 2 teaspoons xanthan gum
- 1 1/2 teaspoons baking soda
- 2 tablespoons ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- granulated sugar (for dredging) (optional)
- 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 .