Method

• 1.
  Beat butter and sugar using an electric mixer until thick and pale. Add egg and ginger and mix to combine. Add brown rice syrup and mix until just combined.

• 2.
  Add flours, 1/2 cup at a time, baking soda and spices, beating after each addition until well combined.
• 3.
  Shape the dough into a ball, enclose in plastic wrap and chill in the fridge for 1 hour. This is important with gluten-free dough, so don’t skip this step.
• 4.
  Preheat the oven to 180°C and line 2 baking trays with baking paper.
• 5.
  Roll out the dough on a well-floured surface to a 5mm-thick round and cut out biscuits using a cookie cutter. Place biscuits on prepared trays, 2cm apart. Bake for 10-12 minutes until the biscuits are golden and cooked. Allow to cool on the trays for 5 minutes, then transfer biscuits to a wire rack to cool completely. To serve, dust with icing sugar.