Gluten free gingernut biscuits
Crisp, spicy gingernuts with a deep golden syrup flavour. Built for dunking in a mug of tea.
- Time35 min
- LevelEasy
- Costabout £0.08 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan) and line two baking trays.
- 2
Mix the flour, xanthan gum, spices, bicarbonate of soda and sugar in a bowl. Rub in the butter with your fingertips until it looks like fine crumbs.
- 3
Warm the golden syrup for 20 seconds in the microwave so it runs easily. Add it with the egg and mix to a firm dough.
- 4
Roll into 24 small balls, about the size of a walnut. Place them well apart on the trays and flatten each slightly with your palm.
- 5
Bake for 12 to 15 minutes, until deep golden and cracked on top. They will be soft when hot.
14 min - 6
Cool on the trays for 10 minutes, then move to a rack. They crisp up as they cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.