Yesterday I did two lots of baking. One was my first ever batch of shortbread, which I will be posting about shortly. The other was a second batch of gingernut biscuits, though this time with wheat and gluten free flour. Learning from last time I made sure to keep a good eye on them in the oven. I also didn't put too much syrup in this time, so that probably helped too. They certainly came out much better. None of them caught. They didn't flatten out as much as they did in the previous batch but that's not too bad. They are still delicious apparently.
So, recipe can be seen here. And if you want to make them gluten/wheat free, just replace the flour with a free from equivalent.
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