- 100g unsalted butter, softened
- 100g golden caster sugar
- 110g golden syrup
- 250g Gluten Free Flour Co plain flour blend
- ½ tsp bicarbonate of soda
- 1 ½ tsp ground ginger
- ½ tsp xanthan gum
- optional 30g chopped crystallised ginger or stem ginger
Line a baking sheet with parchment or a silicone liner
Preheat oven to 180°C, gas mark 4
Cream the butter with the caster sugar. Now add the golden syrup to the creamed butter and sugar (It helps if you warm the golden syrup a little first).
In a separate bowl, weigh out the flour and add the bicarb, ground ginger and xanthan gum.
Now add this to the creamed butter/sugar mixture and mix it until you have a smooth, soft dough.
Chop the stem or crystallised ginger finely (if using) and add it to the biscuit dough. Take tablespoons of the mixture and place them on the baking sheet.
Flatten each one slightly. Bake in the oven for approximately 15 minutes until golden brown (like gingernuts).
Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack to cool fully.
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