Ginger Biscuits

[Gluten free - wheat free recipe]

180 g rice flour
50 g potato flour
20 g cornflour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves (optional)
150 g brown sugar
50 g white sugar
35 g ginger, finely chopped
100 g butter
30 g pecan nuts, finely chopped
1 tsp baking soda
1 tbsp milk
1 egg

1. Put the rice flour, potato flour, cornflour, cinnamon, and nutmeg into a mixing bowl and mix together well. Add sugar and mix in. If the sugar has lumps, put it through a sieve first. Add ginger, nuts and butter and rub the butter into the dry ingredients.

2. Put baking soda in a mixing bowl and dissolve in the milk. Add egg and beat into the mixture. Add the egg mixture to the dry ingredients and mix well until a smooth dough is formed.

3. Put baking paper on a baking tray. Flour your fingers and then form small balls of dough and place them on the tray. Pat each one down a little. Always lightly flour fingers before forming each ball, and handle the dough lightly and quickly because it sticks to the fingers.

4. Bake at 200°C for about 10-12 minutes. Allow to cool a little and then place biscuits on cooling racks.
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