175g gluten free flour (plain)
2 teaspoon ground ginger
2 teaspoon gluten free baking powder
100g butter or dairy free margarine, plus extra for greasing the baking tray
50g brown sugar
80g preserved stem ginger,  chopped into chunks

Heat the oven to 16OoC (fan assisted) or 18O0C normal or gas 4. Grease your baking tray
Beat the butter/margarine and sugar until pale and creamy, or whizz in a food processor for a couple of minutes.
Sift into the butter and sugar mix, the flour, ground ginger and baking powder.
Add the chopped stem ginger, and mix until it forms a stiff dough.
Wrap the dough in cling film and chill for 30 minutes, in the fridge.
If you are feeling lucky, roll out the dough mix onto a floured surface to about 3-4mm thick, and stamp out biscuit shapes. If you’re mixture sticks to the board or cutter’s don’t dispair. Just take small golf ball sized portions of dough, and pat out flat biscuit shapes in your hands.
This makes for more interesting, irregular biscuits, which are obviously home made.
Bake the biscuits for about 15 to 20 minutes, or until they have turned lightly brown and are just crisp. Allow to cool and then transfer to a wire rack.