The other day I came across these really nice ginger biscuits at a speciality health shop. They were gluten free biscuits and I bought a packet for a friend of mine. We had them with tea and they were so nice that I went back for more the following day. After devouring almost the entire packet on my own, I decided to keep a few for something that I’ve been thinking of trying for a while now.
I made a very nice chocolate brownie mixture, using soy flour and corn flour to make it gluten free. Once all the ingredients were combined, I added crushed ginger biscuits. The left-over gluten free ones. I kept some of the biscuits quite chunky to add some decent texture and taste definition to the brownies. It worked wonderfully! The brownies tasted fantastic and the punch of ginger made the brownies quite different, but interesting.