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Sift together all the dry ingredients.

Rub in the margarine, until the mixture resembles breadcrumbs.

Add the syrup. Mix it in first with a wooden spoon and then with your hands, to form a smooth ball.

Divide the mixture into small balls (approx. 12) and place on a baking try lined with greaseproof paper. Then press the balls flat with your fingers.

Bake for 10 mins.

Remove from tray immediately and cool on wire rack.


ginger biscuits


1 cup gluten free plain white flour
1 tsp baking powder
½ tsp xanthan gum
1 oz fructose
1 – 1 ½ tsp ground ginger (dependant on taste)
2 oz (50g) diary free margarine
2 oz (2 tbsp/50g) golden syrup

Pre-heat oven to: GM4, 350F, 175C