Ginger Drops
Serves 20
Points per serving: 1 (original points)
1 large egg
100g icing sugar
½ tsp baking powder
50g ground hazelnuts
100g wheat free flour or rice flour
2 tsp stem ginger, finely chopped
Topping:
50g icing sugar
Heat oven to Gas 4/180ºC/350ºF
Whisk egg with icing sugar until very pale. Stir in
baking powder, hazlenuts, flour and ginger. Mix together thoroughly.
Grease a large baking sheet or line with baking parchment.
Place icing sugar for topping in a small bowl. Wet
your hands and take up a little of the biscuit mixture and form it into a
marble sized ball. Dip in the icing sugar and place sugar side up onto
the baking sheet.
Place the balls well spaced and bake 10-12 mins.
Remove from baking tray and cool on a wire rack.
Note: Wheat free flour gives these biscuits a special
crunch. Alternatively use rice flour or just plain flour
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