Michelle's Freefrom Brown Teff and Ginger Biccies

Corn, egg, gluten, nightshade, nut, peanut, sesame, soya & wheat free; can be lactose and milk free

Makes approx 10 biscuits


  • 50g / 2 oz light muscovado (raw) sugar
  • 100g / 4 oz brown teff flour
  • 2 heaped tsp ground ginger
  • pinch salt
  • 100g / 4 oz butter or dairy-free spread


  1. Heat the oven to 180C/350F/Gas mark 4.
  2. Put all the dry ingredients in a food processor.
  3. Cut in the butter or spread in small pieces and process till breadcrumb-like.
  4. Press the mixture out into the bottom of a lightly oiled baking tray (sheet) - about 1cm (½") thick.
  5. Bake for 30 minutes.
  6. Remove from the oven and cut into biscuit shapes.
  7. Return to the oven for a further 10 minutes.
  8. Cool slightly in the tin then cut the biscuits out and remove carefully to a rack (grid) to cool completely.

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