Delightful Ginger Biscuit Recipe 💖 Gluten Free & Plant-Based

Hi everyone,
Thanks for stopping by for tea. Please grab your favourite brew or beverage as you watch the recipe unfold for a classic ginger biscuit that has been adapted to suit modern day free-from lifestyles, yet you won't feel you are missing a thing!
If you have never had a ginger biscuit, they are not the same as gingerbread. Often, people who find gingerbread too potent, find ginger biscuits delightful! If you end up making them, please let me know what you think!
Wishing you a warm hearted winter :-).
xx,
Abigail
Ingredients
100 g / 1/2 c (packed) dark brown sugar
225 g / 2 c all purpose, gluten free flour
100 g / 1/2 c plant-based, unsalted baking butter at room temperature and cubed
2 1/2 tsp ginger powder
1/2 tsp cinnamon powder
1/2 tsp bicarb / baking soda
Pinch of cracked black pepper, optional
100 ml / 5 TB agave syrup
Method
In a large mixing bowl add the dark brown sugar, flour and butter. With your hands, rub the butter into the sugar and flour until it resembles bread crumbs. Then add the ginger, cinnamon, baking soda, optional black pepper and agave syrup. Stir until combined and then cover with a tea towel to rest in the fridge for 30 minutes and preheat the oven to 190 C / 375 F. With a cookie scoop or a spoon, roll the dough into roughly 1 TB sized balls and then gently flatten between the palm of your hands and place on a baking tray lined with parchment paper. Bake for 10-12 minutes and suddenly the scent of ginger will fill your home - also a good sign the biscuits are ready to come out of the oven. Leave them on the tray for 2-3 minutes and then carefully lift them to a wire rack to cool. Repeat this process until all the dough is used. Store in an airtight container. They taste best after having time to rest and are especially delicious on the second day. Enjoy!