Ginger Cream Biscuits

  • 110g free from spread
  • 110g caster sugar
  • 110g golden syrup
  • 225g plain rice flour
  • 1.5 tsp baking powder
  • 1tsp xanthum gum
  • 2 tsp ground ginger

For the “cream filling”

  • 100g free-from spread
  • 200g icing sugar
  • 1 tsp rice milk
  • 3 tsp ground ginger (adjust to taste)
  1. Preheat the oven to 180C and grease a baking tray.
  2. Melt the margarine, caster sugar and golden syrup gently in a pan over a medium heat. Once melted, remove from the heat and cool slightly. 20140124_102942
  3. Add all of the dry ingredients to the pan to make a dough.  20140124_103346
  4. Once cool enough to handle, with floured hands, roll the dough into 50p-size balls. Place these individual balls onto the greased baking tray with enough room between each biscuit to allow them to spread during cooking. Mark the top of each ball with a fork. The dough should make about 30 biscuits.  20140124_104828
  5. Put the baking tray into the oven for about 10-12 minutes, or until the biscuits are golden-brown. 20140124_110105
  6. Remove from the oven, leave to cool slightly and transfer to a wire rack to cool completely.  20140124_110257
  7. Sift the icing sugar into a bowl
  8. Start beating the free-from spread in a separate bowl until it is lighter and fluffy in consistency
  9. Gradually add and beat in half the icing sugar
  10. At this point add the ground ginger, before beating in the rest of the icing sugar.  This ensures the flavour is well mixed into the buttercream
  11. At the end of this process, the mixture may resemble scrambled eggs.  If so, add the 1tsp of milk and beat until the buttercream is at the perfect consistency for piping
  12. Finally, sandwich together 2 similar sized ginger biscuits with a healthy amount of the buttercream icing and enjoy! 20140124_151454

4 thoughts on “Ginger Cream Biscuits

  1. Pingback: Ginger creams | M's 7 year journey

  2. Pingback: Something nutty for the weekend | M's 7 year journey

  3. Loz

    I just wanted to say thank you. I just made these and it’s the first biscuit I have had that didn’t taste awful in 6 months. I am about to wean my very allergic baby and will definitely be using some more of your recipes, thank you

    1. bluesingingdragon Post author

      I am so pleased that they worked out well for you. Good luck with weaning your little one and please shout out if you need any more tips that you can’t find on the blog. Thanks for letting me know 🙂


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