Orange Ginger Biscuits
These are a cross between Janine’s Gingersnaps and Orange Freezer Cookies, for which the recipes can also be found on this site. They go brilliantly with a cup of English tea. I adjusted the recipe to make it gluten-free and suggest substitutions so that it can be vegan as well. Experiment as you will! Prep takes about 15 minutes, with a further 15 minutes for baking; this quantity makes two dozen cookies, nicely filling up two muffin tins.
¾ cup unsalted butter or shortening – I use 1½ sticks Earth Balance baking sticks
¾ cup organic light brown sugar
1 egg – or you can use a flax egg with an extra ½ tsp xanthum gum
¼ cup molasses
2 cups gluten-free flour
1 tsp baking soda
1 tsp xanthum gum (not strictly necessary, but helps gluten-free flour stick together)
½ tsp salt
2 tsp ground cinnamon
½ tsp ground cloves
2 tsp ground gingerw
1 tsp ground black pepper
2 Tbsp finely chopped crystallized ginger
1 tsp orange flavoring, plus [optional] 1 Tbsp orange liqueur
Grated Zest from one large orange
1. Preheat oven to 375°F. Lightly grease the muffin tins with Pam and wipe out. If you don’t have muffin tins, line two cookie sheets with baking parchment.
2. Cream the sugar and shortening together until light and fluffy. Gather the dry ingredients, including spices and salt, into a bowl.
3. Break the egg into a ¼ cup measure – it should fit exactly – and add to the butter+sugar. Then use the same cup to measure the molasses; it will slide right out of the cup. Mix well.
4. Add the dry ingredients, half at a time, beating between each half. Add the orange flavoring and orange liqueur to taste. This should make the dough wet enough to stick together. If not, add 1-2 Tbsp of yogurt or plant milk.
5. Spray two muffin tins with Pam or other oil. Using a portioner or two spoons, fill each muffin slot about a quarter full. Working quickly, even out and pat down the tops. (If you don’t have muffin tins, line two cookie sheets with baking parchment, and use two spoons to form two dozen cookies about 2” across — or you can use your hands to make even sized balls and place them evenly across the cookie sheets.)
6. Bake in your preheated oven for 10-15 minutes, taking less time for softer cookies, and more time for crunchier ones. Check them when you start to smell the ginger – about 12 minutes.
These cookies keep well for several days in an airtight tin – those that survive the testing process!
Here is the printable file: Orange Ginger Cookies.