Gluten-Free Ginger Biscuits

4.60 from 5 votes

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

Cook Time10

Total Time25

Course: Afternoon Tea

Cuisine: British

Servings: biscuits

Calories: 112kcal

Author: Georgina Hartley

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

Metric - US Customary

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 cups

Nutrition 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 biscuit

Nutrition