Gluten-free gingerbread biscuits recipe
 Howard made these gluten-free ginger biscuits to accompany his ginger cheesecakes, cutting out some of the dough into house-shaped biscuits. But the recipe is so good, you'll want to keep a box handy for nibbling. 230g/9oz buckwheat flour, plus extra for dusting120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda½ tsp xanthan gum pinch sea salt flakes3 heaped tsp ground ginger110g/3¾oz cold unsalted butter, cubed1 large free-range egg170g/5¾oz soft light brown sugar2 tbsp syrup from a jar of preserved stem ginger2 tbsp date syrup or maple syrup 230g/9oz buckwheat flour, plus extra for dusting 120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda ½ tsp xanthan gum pinch sea salt flakes 3 heaped tsp ground ginger 110g/3¾oz cold unsalted butter, cubed 1 large free-range egg 170g/5¾oz soft light brown sugar 2 tbsp syrup from a jar of preserved stem ginger 2 tbsp date syrup or maple syrup Method Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment.Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar.Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough.Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely.