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4 from 1 vote

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.
Prep Time15 mins
Cook Time10 mins
Course: Afternoon Tea
Cuisine: British
Servings: 20 biscuits
Calories: 112kcal


  • 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


  • 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.


  • 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.


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