Yield:64 biscuits (32 kisses)
Prep Time:15 mins
Cook Time:15 mins
These gluten-free & vegan ginger biscuits are fiercely fiery, but kissed together with a light refreshing orange blossom icing balance is restored; they really are are a match made in heaven!
- 6 oz sunflower spread
- 2 oz icing sugar
- 6 oz gluten-free self raising flour
- 2 oz cornflour
- 2½ Tbs ground ginger*
- ORANGE-BLOSSOM B*TTER CRE*M ICING
- 2½ oz sunflower spread
- 1C icing sugar
- 1 tsp orange blossom extract
Pre-heat the oven to 170ºC and prep a baking tray with baking paper. In a bowl beat the spread & sugar thoroughly. When it's nicely creamed add the flours & ground ginger* and mix well.
Even though the mix seems wet & cloying, it rolls into little balls surprisingly well. Place your little rolled balls of dough on waiting baking tray, then flatten them with two fingers. Pop into the oven for 15 minutes.
Place on a colling rack once cooked and ensure they are cold before making into orange kisses (otherwise residue heat will melt the icing!).
To make the orange blossom b*tter cre*m, beat the sugar into the spread then add the orange blossom extract. When the biscuits are cold you can put a dot of icing on one and then squidge another biscuit on top. Job done!
*this amount of ginger makes for fiercely fiery little biscuits, if you want a more subtle ginger hint, replace one of the tablespoons of ground ginger with corn flour!
The biscuits (with no icing) freeze brilliantly and take less than an hour to defrost so I tend to make a mass of them and pop them in the freezer in a sealed bag, ready to whip out if people drop by. I keep the icing in an airtight container in the fridge so the biscuits can be transformed into kisses at a moments notice.
B*TTER CRE*M icing is butter-free, better-cre*m icing, it's 100% vegan and I use the *s to avoid confusion - as there is no butter or cream in our recipe.