This post contains affiliate links. Please read my disclosures.
A good ginger biscuit should be spicy, have a good crunch and survive a good tea dunking. These Gluten-Free Ginger Biscuits pass all those tests with flying colours. They make a wonderful cookie treat, a superb base to your cheesecake and take under 30 minutes to make from start to finish. Made with teff flour for an extra boost of molasses flavour.
Jump to:
Anyone else have a soft spot for a crisp and crunchy Ginger Nut Biscuit? A wonderful classic biscuit which is laden with earthy spicy flavour and deep caramelised sugar flavour. These little ginger cookies are worth the extra effort, although to be honest it would be quicker for you to whip up a batch of these than nip to the corner shop. Quick, crisp and delicious.
Why you'll love these Ginger Biscuits
- Spicy ginger taste – no skimping on the ginger flavour. So many gluten-free ginger cookie recipes can be a little bland – not these ones!
- These little beauties stand up to the dunking test with aplomb and can withhold a good tea dip without dissolving.
- Gluten-free – made with teff flour for an extra boost of molasses flavour.
- They take 30 minutes tops from deciding you might make some gluten-free gingernuts to dunking a freshly made one in your tea.
Don’t you just love a good biscuit? Have you tried these Gluten-Free Digestive Biscuits? They are goooood!!
Gluten-Free Flours needed
- Teff Flour - we choose teff flour for these Ginger Biscuits for flavour. Its deep molasses flavour boosts the spicy notes of the ginger. Do you want all the details on how to use teff flour in your baking? READ THIS >>> Baking with Teff Flour.
- Almond Flour – Used to hold the biscuit together, without it the cookie would crumble. Nut flours are amazingly versatile. For a lot more info on using them READ THIS >>> Baking with Nut Flours.
✨Substitutions - you can substitute the teff flour for oat flour.✨
How to make Gluten-Free Ginger Biscuits
- Sift together teff flour, almond flour, bicarbonate of soda, baking powder, salt and ground ginger in a large mixing bowl.
- Make a well in the centre of the dry ingredients and pour in melted butter and golden syrup.
- Stir together until the mixture has come together into a loose dough.
- In the palms of your hands roll the dough into balls.
- Place on the baking tray a couple of inches apart and flatten slightly.
- Bake for 10 minutes. Remove from the oven then leave on the baking tray for 10 minutes before removing to a cooling rack.
Expert tips
- Almond Flour Shortage? – if you can’t get hold of almond flour you can achieve a very fine grind by placing either whole almonds or ground almonds in a food processor with the brown sugar and blitz until the almonds are extra powdery. The brown sugar stops the almonds from turning into almond butter.
- Make sure you add the golden syrup to the melted butter after it has come off the heat so the golden syrup doesn’t melt. The biscuit dough won’t hold together otherwise.
- To achieve uniform biscuits weigh out 20g of dough on digital scales before rolling into tight balls and placing on baking tray.
- When the Ginger Biscuits are out of the oven leave to cool for 10 minutes on the baking tray before moving them to a rack so they have a chance to firm up.
- The biscuits keep well in an airtight tin for up to 3 days.
- These gluten-free ginger cookies make a brilliant cheesecake base like in this White Chocolate Ginger Cheesecake. Just replace your usual cookie or biscuit with the same amount of Ginger Biscuits.
- For an amazingly speedy dessert option crumble a ginger nut biscuit over a bowl of ice cream and a drizzle of maple syrup. Outstanding.
Recommended Equipment:
- Digital scales
- Large baking sheet
More ginger recipes you'll love
Homemade Stem Ginger in Syrup
Homemade Crystallised Ginger
Lemon Iced Stem Ginger Parkin
White Chocolate Ginger Cheesecake
Sticky Ginger and Whisky Cake with Lime Drizzle
Apple and Stem Ginger Chutney
Green Tomato and Stem Ginger Streusel Cake
✨Have you tried these Gluten-Free Ginger Biscuits? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Gluten-Free Ginger Biscuits
A good ginger biscuit should be spicy, crunchy and survive a good tea dunking. These Gluten-Free Ginger Biscuits pass all those tests with flying colours. They make a wonderful cookie treat, a superb base to your cheesecake and take under 30 minutes to make from start to finish. Made with teff flour for an extra boost of molasses flavour.
Ingredients
- 100 g teff flour
- 100 g almond flour
- 80 g soft light brown sugar
- 2 teaspoons bicarbonate of soda
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 11/2 tablespoons ground ginger
- 100 g unsalted butter - melted
- 60 g golden syrup
Instructions
- Pre-heat the oven to 190°C / 170°C fan / gas mark 5 and line a large baking tray with greaseproof paper.
- Sift together the teff flour, almond flour, sugar, bicarbonate of soda, baking powder, salt and ground ginger in a large mixing bowl.
- Make a well in the centre of the dry ingredients and pour in the melted butter and golden syrup.
- Stir together until a soft dough has formed.
- In the palms of your hands roll up balls of dough, at 20g each.
- Place the balls on the baking tray a couple of inches apart and flatten slightly with your fingers.
- Bake the biscuits for 10-12 minutes.
- Remove from the oven and leave them to set for about 10 minutes on the baking tray before removing to a wire rack to cool completely.
Notes
- Almond Flour Shortage? – if you can’t get hold of almond flour you can achieve a very fine grind by placing either whole almonds or ground almonds in a food processor with the brown sugar and blitz until the almonds are extra powdery. The brown sugar stops the almonds from turning into almond butter.
- Make sure you add the golden syrup to the melted butter after it has come off the heat so the golden syrup doesn’t melt. The biscuit dough won’t hold together otherwise.
- To achieve uniform biscuits weigh out 20g of dough on digital scales before rolling into tight balls and placing on baking tray.
- When the Ginger Nuts are out of the oven leave to cool for 10 minutes on the baking tray before moving them to a rack so they have a chance to firm up.
- The biscuits keep well in an airtight tin for up to 3 days.
US customary measurements
These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cupsÂNutrition information
Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification. The nutrition serving is for 1 biscuitNutrition
Calories: 112kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 11mgSodium: 142mgPotassium: 54mgFiber: 1gSugar: 6gVitamin A: 125IUCalcium: 38mgIron: 1mg
Have you tried this recipe?Head to the comment section and let me know what you think!
Enid White says
Is there an alternative for teff flour?
Georgina Hartley says
Yes - you could use oat flour, sorghum flour or buckwheat flour. Let me know which you try.
Kristen says
These cookies were yummy- loved the teff almond combo. I think next time I’ll reduce the ginger to 1 Tbs. While I was ok with the amount of ginger, it was too spicy for others.
Im at high altitude and so I reduced the baking soda to 1.5 tsp, which worked great.
Georgina Hartley says
I'm so happy you enjoyed the biscuits!!
Shehla Baig says
I don’t have a very sweet tooth. I find these biscuits awesome but can reduce the sugar without affecting the chewy texture?
Georgina Hartley says
You can absolutely try reducing the sugar. I haven't tried it for this recipe but you should be able to remove about 20% without affecting the texture/structure.
ET says
AHMAGAD... it's all I can do not to stuff my gob with the entire batch in one go. I will definitely be adding Buderim ginger baking bits next time too.
Georgina Hartley says
I'm so happy you enjoyed the recipe - so hard to resist a tray of homemade biscuits!!!
Ruth says
These are just like McVitie's ginger nuts and utterly delicious. Great level of spice. Served some up at the end of a dinner last week and people loved them - and took some home!
Georgina Hartley says
I'm so happy you enjoyed them - thank you for leaving lovely feedback!
Chandra says
A great flavour. I used oat flour instead of teff and it seemed to work fine. Next time I think need to allow more space between the biscuits when I bake them as they merged into one!
Georgina Hartley says
Hi Chandra - I'm so happy you liked the recipe - thank you for your feedback!
Penny Vere says
I love this recipe and so appreciate you using Teff my most current favorite flour. I will try to substitute the corn syrup for honey and hope for good results too Thanks for making it easy to act in solidarity for a celiac grandchild, I am making the fruit cake today too!!
Georgina Hartley says
Such a pleasure - thank you!!
Debbie Feely says
I ‘think’ I absentmindedly used oat flour instead of almond and got gorgeous cookies. I’ve made these several times now and love the full amount of ginger although my small granddaughter says they are too spicy. So good!
Georgina Hartley says
Well whatever flour you used it seemed to work!! Thank you for your lovely feedback!
Debbie says
These are great. But I reduced the leavening to just one teaspoon of baking soda. It didn’t seem like it needed all you listed. I accept I may be wrong, but these are good! I’ll put a pic on the Pinterest post.
Also, I reduced the ginger to one tablespoon because my little granddaughter was helping. Next time I won’t. The full amount would be awesome.
Georgina Hartley says
Thank you for your feedback Debbie - I'm happy you liked the recipe!!
Debbie says
These are even better next day. I think they will be my go to cookie. Thank you!