Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
Go back
Ginger Fairings
Our gluten free bake off winner for biscuit week was Frances Hudson with these delicately spiced and snappy Ginger Fairings
-
Cook: 12 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
Go back
Ginger Fairings
Our gluten free bake off winner for biscuit week was Frances Hudson with these delicately spiced and snappy Ginger Fairings
-
Cook: 12 mins
Prep: 10 mins - 8
- Easy
- Suitable for home freezing
Ingredients
| 100g margarine or butter | |
| 1tbsp treacle | |
| 150g Juvela Gluten Free White Mix | |
| 75g caster sugar | |
| 1tsp gluten free baking powder | |
| 1tsp ground ginger | |
| Pinch of salt |
Method
- Gently melt treacle and margarine in a pan - remove from heat and allow to cool a little.
- Add all dry ingredients into the pan with the melted margarine and treacle. Stir until it all combines into a ball of biscuit dough.
- Turn out onto work surface and cut the ball of dough into 8 portions by cutting into quarters then half each quarter again. (You can make it into small portions of 16 small balls if desired for smaller biscuits)
- Roll into balls and place on grease proof paper on a baking tray. (Flatten slightly with fork for lines).
- Bake in a preheated oven 200C/180C Fan/400F/Gas Mark 6 for 10-12 minutes (depending on size of biscuits)
- When cool drizzle glace icing over biscuits or just leave them as they are if you prefer!
Reviews (0)
No reviews yet. Be the first.
Leave a review
Shop online
Fill a box with our award-winning gluten free foods and we’ll deliver it to your door.
Shop now