Gluten Free Gingernut Biscuits
These gluten free gingernut biscuits taste just like the classic ginger biscuits we know and love. They're packed with rich flavour from ginger and golden syrup, and have that great crunchy texture, perfect for dipping in your cup of tea or coffee!
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Makes: 26 biscuits
Ingredients
- 300 g gluten free plain flour, see notes
- 4 teaspoons ground ginger, (or more/less to taste)
- 1 teaspoon xanthan gum, see notes
- ½ teaspoon baking soda
- 125 g brown sugar
- 50 g white sugar
- 125 g golden syrup, (⅓ cup + 2 teaspoons) see notes
- 100 g butter, salted or unsalted
- 1 teaspoon water, only if needed
Instructions
- Heat oven to 160°C. Line 2-3 baking trays with baking paper.
- Sift the gluten free flour, ground ginger, xanthan gum and baking soda into a large bowl. Add the brown and white sugar and mix to combine well, crushing any big lumps of brown sugar with the back of a spoon.
- In a small saucepan, stir the butter and golden syrup over medium-high heat until the butter is melted, the mixture is well combined and just beginning to bubble around the edges.
- Pour the wet ingredients into the dry, and mix well. The dough will be a bit crumbly, but you should be able to roll it into a smooth ball. If not, add the water a few drops at a time until you can.
- Roll tablespoonsful of the dough into balls, and flatten lightly with your hand. Arrange 2" apart on the prepared trays.
- Bake the biscuits for 17-20 minutes. The longer they are baked, the crunchier and harder they will be, but be careful not to let them burn on the bottom.
- Optional steps: For really hard and crunchy biscuits, gently press down on each biscuit with the bottom of a glass while they're still warm.For super round biscuits, place a cookie cutter slightly larger than the biscuits over the top, then gently swirl around the edges to push them back into shape.
- Allow the biscuits to cool on the trays for 5 minutes, then move to a wire rack to cool completely. The biscuits will be soft while still warm, and harden as they cool.
- Store the gingernuts in an airtight container. If they start to soften over time, you can dry them out in a low oven for 5-10 minutes.
Notes
Gluten Free Flour - For results closest to a traditional gingenut biscuit, you will need to use my homemade gluten free flour blend. This recipe can also be made with Edmonds gluten free flour, however the biscuits stay chewier, and don't have quite the same crackled texture on top. If using Edmonds flour, reduce the flour amount to 290g, and you may need to add a little extra water.
Xanthan gum - This helps to stop the biscuits from crumbling. Omit if using Edmonds flour which already contains a binding gum.
Ginger - Make sure your ground ginger isn't past its best-before date, to get the best ginger flavour. For even spicier biscuits, add a pinch of ground cloves or replace half a teaspoon of the ginger with ground cinnamon.
Golden syrup - Chelsea golden syrup works best in this recipe, ideally the one in a tin, which is thicker and has a richer flavour. The squeezy one will work, but the biscuits will spread more, and the flavour will be a bit less rich. Woolworths brand squeezy golden syrup did not work well.
Sugar - The crunchy texture and rich taste of these biscuits come from the amount of sugar and golden syrup in the recipe, so this is not one where reducing the sugar is a good idea.
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