Low FODMAP Gingernuts

Lightly spiced and beautifully textured, these ginger biscuits are fabulously easy to make. They pair perfectly with our new Gut-friendly Aromatic Five Spice Chai.

Ingredients: (makes 16)

• 110g of gluten-free self-raising flour

• 50g of white sugar

• 1 teaspoon of bicarbonate of soda

• 2 tablespoons of golden syrup

• 50g of butter (slightly softened and cut into cubes)

• 1 level teaspoon of ground ginger *

METHOD:

Pre-heat the oven to 190 degrees centigrade.

Cover two baking sheets with baking parchment.

Sift the flour, bicarbonate of soda and the ginger into a large bowl.

Stir through the sugar, then add the small cubes of butter. Rub through with light fingers to form crumbs.

Add the syrup and mix through with a spoon and then with your hands to make a dough.

Form a big ball then cut into quarters and then eighths. Divide each of these in half to to make 16 small, even pieces. Roll each into a ball.

Place on the baking sheet with plenty of space to spread out. Flatten the top of each with spoon. Then pop in the oven for around 10 to 12 mins. Check at 9 mins. You want them golden and cracked, but they become bitter if over cooked.

Cool on a baking sheet for around 10 mins, until firm. Then transfer to a wire rack to cool completely. Store in an airtight tin if you have any left, but these disappear in a flash in my house!

* don’t overdo the ginger. Aim for aromatic, not firey!