If you need a few gluten free biscuits in a hurry, try these little treasures.
Makes about 12 biscuits.
75g caster sugar
125g flaked almonds, lightly toasted.
50g crystallised ginger, finely chopped
Set the oven 180c gas 4 Line a baking tray with non-stick paper.
Whisk the sugar and egg together, till thick and creamy, then fold in the almonds and ginger. Take a heaped teaspoon of the mixture for each biscuit, allow some space between each one as they will spread, also use the mixture quickly while it’s still thick. Bake in the preset oven for 15/20 minutes. Allow to cool on the tray. Store in an airtight container.