by Sara Matthews
Recipe published in Feast, Issue 12 – November 2016
Makes 18-24 biscuits, depending on cutter size
75g of Stork block/dairy free spread (or butter if dairy is not an issue)
150ml of agave syrup (you can use honey, which does make the biscuits sweeter)
50g of soft dark brown sugar
zest of 1 unwaxed lemon
zest of 1 unwaxed orange
225g of gluten free plain flour
75g of ground almonds
2tsp of ground ginger
1tsp of ground allspice
1 heaped tsp of ground cinnamon
1 tsp of baking powder
½ tsp of bicarbonate of soda
Decorations – optional
100g of melted chocolate
100g of icing sugar mixed with a little water made into a paste
Preheat the oven to 180°C/Gas 4.
Put the agave, stork and brown sugar, lemon and orange zest in a saucepan and gently melt until the butter is dissolved.
In a mixing bowl, add all the other dry ingredients, pour in the agave mixture and stir with a wooden spoon to combine and make a stiff dough.
Cover the work surface in flour and turn out the dough. Flatten out the dough. Although stiff, it is very soft to roll and using your hands to flatten it works well. You want the dough quite thick, around 5-8mm.
Use your cookie cutters and cut your biscuit shapes and place on a baking tray covered in baking parchment. Alternatively, roll out 24 small balls and flatten with your hands then place on the prepared baking tray if you have no cutters.
Bake for 8-10 mins until the biscuits are firm to touch and slightly browned. You may need a couple of minutes longer depending on your oven. The longer the biscuits bake, the crispier they will be.
To add a hole if you are hanging as decorations, a minute before they are done take from oven, use a skewer to punch a hole and return to the oven for the last minute or so.
When cooked, remove from oven and place on a wire rack to cool. Either leave plain or decorate with melted chocolate or icing. Store the biscuits in an airtight container or hang as decorations.
These biscuits are best eaten within five days, if they last that long!