Gingernut Biscuits

I love a good spicy ginger biscuit and recently decided to have a go at attempting to create a proper crunchy, crackled, gingernut biscuit. The first attempt was too thick and not crispy enough all the way through. The second was rushed and I didn't have time to take photo's, but thought I had it cracked. Third time lucky, I've simplifies the method, and I'm actually going to try to get it online... Non-wheat free boy (who loves the real thing) declared these 'perfect'!

You can't tell from this photo, but they even have the slight sparkle of sugar crystals on the top.

100g Dairy & Soya Free Spread

100g Dark Muscovado Sugar

2tbsp Honey

1/2tsp Vanilla Paste (or extract)

1tsp-2 Ground Ginger (depending how hot you like them)

1tsp Ground Cinnamon

1ball Stem Ginger (finely grated or chopped) - optional

145g Gluten Free Plain Flour (I used Doves Farm White Bread Flour in this batch as had run out of plain)

1tsp Baking Powder

1/4tsp Bicarbonate of Soda

1-2tsp Caster Sugar to sprinkle.

Put muscovado sugar in a bowl (break up with a wooden spoon as the small hard lumps don't always mix in, then you get dark caramelised bits on the biscuits), add the spread and whisk until paler and evenly mixed.

I wouldn't normally separate things into bowls, but my mum phoned
so I couldn't start whisking, but did manage this while I was talking to her.

Add the honey, spices and vanilla and whisk again.

Tip in the rest of the dry ingredients and fold in until well combined.

Place spoonfuls (well spaced out as these will spread) on a lined tray.

Flatten and smooth out to a circular shape with the back of a spoon. Sprinkle with the extra caster sugar.

Bake at 180ºC for 12 minutes, then turn the oven down to 160ºC for a further 10 mins. Either leave to cool for a few minutes before moving to a cooling rack, or for extra crunchiness, turn oven off and leave to cool in oven.

I meant to half dip these in dark (milk free) chocolate, but they got eaten too quickly...