Since our appointment at GOSH at the beginning of January, I have had to flex my baking muscles in an attempt to create some tasty treats for M.  Some of our old favourites have had to be shelved due to the additional exclusion of potatoes and raisins from his diet and choices have  become limited.  I’ve chosen to work within the constraints of rice flour, despite how granular it can taste, as we are fortunate to receive this on prescription for M.  This means that every new recipe has to not only be delicious, but also moist enough to incorporate the rice flour and disguise its texture.  I can’t imagine that my baking and cooking adventures will continue at the current rate, but this week’s offering is a definite winner and one I’m delighted to be able to share.

Courtesy of thedailybalance.com

One of my all-time favourite treats has to be Fox’s Ginger Crunch Creams, which combine a deliciously crunchy ginger biscuit with a cream filling that has a hint of ginger too.  I’m a big fan of ginger of any kind, always have been and, having been treated to one of those delicious biscuits recently, I decided it was about time I made a version M and G can eat.  I have never made ginger biscuits before, so wanted a recipe that was relatively simple to adapt for M.  I found. and rejected, a number of recipes that I felt had too many steps and ingredients to work in a M-friendly environment, before settling on this recipe by celebrity chef, Paul Hollywood, who is now perhaps best known for his role as a judge on the Great British Bake-off.

As this recipe for his Mum’s ginger biscuits contains just 5 ingredients, I felt up for the challenge and set about making my M-friendly adjustments.  The whole process was quick and easy, and I was very impressed with the results.  I decided to leave a handful of biscuits plain, but whipped up a delicious ginger “cream” filling to sandwich the remaining pairs together.  I used a simple home-made buttercream icing that I flavoured with some ground ginger and created my home-made ginger creams.  

Both G and M enjoyed the biscuits, although I may have added a little too much ginger to the filling for their taste, which was reflected in their scores of 7.5 out of 10.  I have taken their comments on board and will try to remember to reduce the amount of ginger I use the next time I bake these treats.  I am certain that it would be relatively easy to also adapt both the biscuit and cream filling recipes to mimic the others currently produced by Fox’s, or indeed any other flavour that might be enjoyed.  The rest of the family loved them and I can highly recommend them dunked in a nice cup of tea!