Ingredients
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6 ounces butter, softened
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8 ounces soft brown sugar
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8 ounces granulated sugar
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2 eggs, beaten
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4 ounces molasses
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1 tablespoon apple cider vinegar
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20 ounces gluten-free flour
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2 teaspoons xanthan gum
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1 1/2 teaspoons baking soda
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2 tablespoons ground ginger
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1 teaspoon cinnamon
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1/4 teaspoon ground cloves
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granulated sugar (for dredging)
Instructions
- 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 .