Winter Spice Biscuits – Gluten Free, Vegan

Winter Spice Biscuits – Gluten Free, Vegan

Winter Spice Biscuits are divine. Light, crumbly, melt in the mouth and full of winter spice. They are great to leave out for Father Christmas or as stocking fillers or as a treat with a cup of tea.

I sometimes give Winter Spice Biscuits as Gluten Free, Vegan gifts! Wrapped in cellophane or in a cute box they are wonderful.

If like Winter Spice Biscuits you may also like Crunchy Gluten-Free, Vegan, Ginger Oat Biscuits and Gluten Free, Vegan Shortbread. Maybe you may also like Mini Christmas Mince Pies and Home Made Honeycomb AKA Cinder Toffee!

Allergy Information – Winter Spice Biscuits

Winter Spice Biscuits are gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.

Top Tips – Winter Spice Biscuits

You can make the dough ahead of time and put in the fridge for 24 hours or freeze for up to one month before baking.

I used dark brown sugar which gives a darker colour to the biscuits and a deeper, more treacley flavour. You can use light brown sugar if you prefer.

Recipe – Winter Spice Biscuits

Difficulty easy
Serves makes approximately 16 biscuits
Preparation time 10 minutes
Cooking time 15 minutes

Ingredients – Winter Spice Biscuits

125 grams vegan margarine (soya free if you wish)
75 grams dark brown sugar
225 grams gluten free plain flour
1 teaspoon baking powder
1.5 teaspoon ground cinnamon
1 teaspoon freshly grated ginger
0.5 teaspoon freshly grated nutmeg

Method – Winter Spice Biscuits

1. Preheat oven to 180 C (fan) and line and grease one large baking tray
2. In a large bowl cream together the margarine and sugar until the sugar dissolves and the mixture is paler. Sieve in the flour and all the spices. Mix until well combined. Form the mixture in to a loose dough with your hands
3. Cut the dough into approximately 16 evenly-sized pieces. Roll each piece into a ball and place evenly on the baking sheet
4. Press the dough on the baking sheets with the base of a spoon or flat bottom of a glass so they are ~ 1 cm deep and the dough becomes a little rough or cracked around the edges
(5. Alternatively, if you want to use a cookie cutter, you can place the mixture between two sheets of clingfilm and using a rolling pin roll to ~1 cm deep and cut out shapes using cookie cutters)
6. Bake in the oven for 15-20 mins (rotate the baking tray 180 degrees after 10 minutes) until lightly golden brown
7. Remove from the oven and transfer to a wire rack to cool and serve.



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