Traditional ginger biscuits that break with a satisfying snap. This Dairy-free, Gluten-free and Paleo recipe is made with ground almonds, honey and lard.
A true gingernut biscuit should be hard and crisp, rather than soft and chewy. The texture of a biscuit is determined by the amount of liquid used in the recipe. Recipes which have a higher ratio of liquid ingredients to dry ingredients will fall into the squidgy cookie category. Lard is the preferred baking fat for crisp biscuits, since it is 100% fat, whereas butter is 20% water. Sugar should be considered as a liquid ingredient, since it melts in the oven and weakens the structure. This means that less sugar is used in biscuit recipes which call for a crisp texture. Honey is a great sweetener for gluten-free baking, as it attracts water. This keeps bakes nice and moist in the absence of highly-absorbent gluten proteins.
Lard is a stable fat, which means that is remains solid at room temperature. Unlike oil, it cannot be stirred into a mixture, but instead must be rubbed into flour, creating a crumbly mixture that resembles breadcrumbs. The rubbing action coats the flour particles with a layer of fat, which stops them from binding together. This results in a weaker structure, creating a crumbly texture that falls apart and flakes. In pastry this texture is described as ‘short’, to reflect the fact that only short proteins are formed. This makes lard the best fat for baking crisp biscuits. Doughs which have been made using the rubbing-in method need to be left to rest in a cold place for 30 minutes before baking. This is because manual handling will naturally melt some of the fat. By giving the fat time to resolidify, it is easier to roll out and will hold its shape better in the oven.
Tips & Tricks
|20 small / 12 large|
|Gluten-free Gingernut Biscuits (made with lard)|