Brilliant biscuits were always a bit elusive until I discovered that the secret is a little golden syrup (but you could also use agave or maple syrup). And baking them twice - after all bis-cuit means twice baked. 

This is a plain biscuit recipe - feel free to add what ever you like ginger for ginger biscuits or replace some of the flour with cocoa powder for chocolate biscuits. Or you could ice them. Whatever!


  • 70g butter
  • 50g brown sugar
  • 1.5 tblsp golden syrup
  • 1/2 tsp vanilla extract
  • 150g Gluten Free Flour Co Plain Flour
  • 25g cornflour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp xanthan gum


Cream the butter, sugar and golden syrup together.  Add the vanilla extract. Then add the flour and blend along with the cornflour, bicarbonate of soda and xanthan gum. Get your hands in the bowl to bring everything into a dough. 

Rest the dough for at least half an hour in the fridge, then roll it out on a floured worksurface until it is 4mm thick. Cut out shapes and bake on parchment covered trays for 6 minutes at 160°C. then take them out of the oven and allow them to cool. When they are cool, put them back into the oven for another 10-15 minutes at 140°C. This is what makes them crispy.

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