Ginger Drops

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