Gluten-free Cooking for Kids

Preheat oven to 180 C. Put the almonds on a baking tray and toast for 10 minutes. Leave to cool. Then coarsely chop. In a large bowl, sift the flour, nutmeg, cinnamon, ginger, cloves, baking powder, baking soda and salt. In a mixing bowl cream the butter and sugar until pale and fluffy. Add the egg and mix. Add the treacle. Fold in the almonds and ginger. Add the flour and spices and mix through until you have a manageable dough. Lightly flour a work surface and pour the dough out. Form into a log shape and transfer to a baking sheet. Flatten out slightly. Using a pastry brush lightly moisten the top of the loaf with water. Sprinkle Demerara sugar on top. Bake in the oven for 10 -15 minutes until set and golden. Allow to cool for 10 – 15 minutes. Using a sharp serrated knife, slice the loaf crosswise into 1 inch thick slices and then cut each slice into biscotti shaped chunks. Place the slices onto a baking sheet., cut side down. Lower the oven temperature to 150 C and bake for 20 – 30 minutes until toasted. Leave to cool on a wire rack, and pack into airtight containers. The biscotti will keep for up to two weeks and can also be frozen.