Gluten-Free Ginger Nut Biscuits

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A good ginger biscuit should be spicy, have a good crunch and survive a good tea dunking. These Gluten-Free Ginger Nut 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.
ginger biscuits on a wooden board
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 are these Ginger Nut Biscuits so brilliant?

  • Spicy ginger taste – no skimping on the ginger flavour. So many Ginger Nut recipes that you find are 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 Ginger Nuts 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!!

broken ginger biscuit on a wooden board

Gluten-Free Flours

  • Teff Flour – we choose teff flour for the Ginger Nut Biscuit 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? Well follow this link here.
  • 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 go to this link.

Substitutions – you can substitute the teff flour for oat flour.

How to make Gluten-Free Ginger Nut Biscuits

  1. Sift together teff flour, almond flour, bicarbonate of soda, baking powder, salt and ground ginger in a large mixing bowl.A glass bowl filled with dry ingredients for biscuits
  2. Make a well in the centre of the dry ingredients and pour in melted butter and golden syrup.Liquid ingredients being poured from a saucepan into a bowl of dry ingredients for ginger nuts
  3. Stir together until the mixture has come together into a loose dough.Glass bowl filled with biscuit mixture for ginger biscuits with a wooden spoonglass bowl filled with biscuit mixture for ginger biscuits
  4. In the palms of your hands roll the dough into balls.
  5. Place on the baking tray a couple of inches apart and flatten slightly.ginger biscuits on a baking tray ready to be baked
  6. Bake for 10 minutes. Remove from the oven then leave on the baking tray for 10 minutes before removing to a cooling rack.

close up of ginger biscuit on a cooling rack

Pro 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 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.
  • These Ginger Nut Biscuits 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 Nuts.
  • For an amazingly speedy dessert option crumble a ginger nut biscuit over a bowl of ice cream and a drizzle of maple syrup. Outstanding.

A white bowl filled with ice cream maple syrup and crushed ginger nuts with a spoon

Recommended Equipment:

If you love ginger then might I suggest these dazzling recipes…

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

If you make these Gluten-Free Ginger Nut Biscuits then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

ginger biscuits on a cooling rack

ginger biscuits on a wooden board

Gluten-Free Ginger Nut Biscuits

A good ginger biscuit should be spicy, crunchy and survive a good tea dunking. These Gluten-Free Ginger Nut 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.
4 from 1 vote
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 20 biscuits
Calories: 112kcal

Ingredients

  • 100 g teff flour
  • 100 g almond flour
  • 80 g soft light brown sugar
  • 2 teaspoons bicarbonate of soda
  • 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.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 142mg | Potassium: 54mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Calcium: 38mg | Iron: 1mg
Tried this recipe?Mention @FromTheLarder or tag #FromTheLarder!

Comments

  1. Debbie Feely says

    5 stars
    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!

  2. 4 stars
    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.

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