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Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886 |
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Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886 |
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| - Preparation Time: | 15 minutes | - Per Serve: | 1460 kJ (350 cal). Protein 4 g. Total fat 10 g. Saturated fat 2 g. Carbohydrate 61 g. Total sugars 38 g. Sodium 310 mg. Potassium 350 mg. Calcium 40 mg. Iron 0.8 mg. Fibre 1.6 g. |
| - Cooking Time: | 15 minutes | ||
| - Serves: | 8 | ||
* If you don’t have a commercial gluten free flour available, substitute with ¾ cup of soy flour and ½ cup rice flour.
1. Preheat oven to moderately hot 200ºC. Line two baking trays with baking paper or lightly grease with canola oil spray.
2. Sift the flours, bicarbonate of soda, cream of tartar and ground ginger together in a large bowl. Stir in the brown sugar.
3. Place the golden syrup and margarine in a small saucepan and stir over low heat until melted. Allow to cool slightly.
4. Stir the egg and golden syrup mixture through the dry ingredients to form a dough.
5. Roll two teaspoons of dough into a “sausage” shape approximately 1 cm wide and 5 cm long. Continue to shape the remaining mixture, then arrange on the baking trays, leaving room for spreading.
6. Bake for 15 minutes, or until golden and cooked through. Allow the fingers to cool slightly on the tray before removing.
7. Serve 2 biscuits in a dessert bowl with 2 scoops of Sanitarium So Good Vanilla soy-based ice cream alternative and sliced banana, or as an accompaniment to a hot drink for morning or afternoon tea.
For further information on healthy eating, please contact Sanitarium Nutrition Service
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Extract from Signs of the Times, July 2010.
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Had a Gutful?
Ginger Fingers
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