Free From Friday - Gluten, Dairy & Egg Free Gingerbread Biscuits

Salam Alaikum / Hi Everyone,


Today and for at least 1 Friday every month i plan to post a free from recipe.
The motivation behind this is my 1 year old daughter that has food allergies (Dairy, Eggs, Wheat) so my recipes will mainly be focused around the removal of those food products, although they may include more e,g, soya free.


Ginger is great in tea, curries, not to mention the famous gingerbread men, parkin the list could go on.


Wiki says

The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines.

& 

Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting. 

 

 Recipe Adapted from How to Make Gluten Free Vegan Cookies


Ingredients

• 1 cup Doves gluten free brown bread flour
• 1 cup Doves gluten free white bread flour
• 2 tsp baking powder (wheat free)
• 1/2 tsp salt
• 1 1/2 tsp ground ginger
• 1/2 cup light muscovado/brown sugar
• 1/2 cup golden caster sugar
• 1/2 cup vegan spread or shortening (i used soya), room temperature
• 1 egg equivalent of  Orgran gluten free 'no-egg' natural egg replacer combined with 2 tbsp water
• 1/4 cup coconut milk (again any vegan alternative should work), at room temperature
• Some granulated sugar for sprinkling on top of biscuits

Method

1. Oil a large baking sheet and preheat the oven to 350ºF/180ºC/160ºC(fan)
2. Mix the flours,baking powder, salt, and ground ginger together in a large bowl
3. In a separate bowl or in your stand mixer, cream the vegan spread or shortening and sugars until it's slightly paler in colour.
4. Mix the coconut milk and egg replacer into sugar mixture
5. Combine the wet ingredients with the dry ones. At this stage you could add the zest of 1 lemon/orange. DO NOT OVER MIX.
6. Take a tablespoon of  the dough and roll into a ball, place on a baking sheet, repeat until you have about 17 biscuits or no dough left!
7. Flatten with the back of a spoon or fork and sprinkle the tops with sugar.
8. Bake them for 5 minutes, rotate the pan, and then bake another 4 minutes.
9. Remove from oven and allow to cool a minute on the sheet before placing on a rack to cool completely.