Rhubarb & ginger jam drop biscuits (2)

Because my first batch of rhubarb & ginger jam drop biscuits only yielded 12 cookies that were never going to last long, I promptly decided to make another batch with some tweaks. 

Rhubarb & ginger jam drop biscuits

Rhubarb & ginger jam drop biscuits (1)

This is a recipe adapted from Wheat Free Market. These biscuits are cake-like in texture but very light. They go very well with tea (or milky tea as Husband says!). If you like a firmer texture, freeze them for an hour or so and serve.

Rhubarb & ginger jam drop biscuits

Maple pecan scones

I'm not a great fan of the quintessential afternoon tea accompaniment on this side of the pond, namely scones and clotted cream. So even after I went wheat-free, I didn't miss scones one bit. I do, however, miss having a nibble with tea. So I decided to attempt making wheat-free scones. 

Maple pecan scones with maple syrup glaze

Earl Grey tea biscuits

Earl Grey is my favourite black tea, and I've had much success using it in chocolate desserts (see my pots de créme au chocolat and chocolate truffle cake). This time I decided to try using it without chocolate and to make biscuits instead. 

Earl Grey tea biscuits

Amaretti biscuits

After making the Greek almond cookies, I still had 2 egg whites left over from the coconut custard tart, so I attempted amaretti, another favourite accompaniment to coffee.

Ginger pistachio biscotti

Whenever I do something new, I like to do it three times. I find that usually with three tries, I can have a pretty good handle on things from thereon. 

Such is the case with recipes. And here is my third attempt at biscotti. This was tweaked from the almond ginger biscotti recipe.

Almond ginger biscotti

Encouraged by my first attempt at making biscotti and intrigued by the other possibilities in terms of flavour combination and technique, I made these almond ginger biscotti.

Cinnamon-filled biscotti

One of my favourite coffee accompaniments is biscotti even though I rarely get it nor have I tried making it. Since going wheat free, I haven't had any as the commercially available ones are made from plain flour. Last night, I finally got into the mood of making some at home.