These little gluten free ginger biscuits are the yummiest, crumbliest little treats. Perfect to munch with a cup of herbal tea and some blueberries at elevensies or at tea time. These cute biscuits are gluten-free with no refined sugar, but your kids will never guess!
Simply sweetened with coconut palm sugar and honey, they contain less than half the sugar of shop bought or traditional biscuit recipes. Great as an after school snack or even in a lunch-box as they are also nut-free. Also easy to make dairy-free if needed. Simple everyday and tasty biscuits with healthy nutritious natural sweeteners and no gluten.
Ingredients
- 350 grams Gluten-free flour (self raising) We love Dove's Farm
- 60 grams Coconut palm sugar
- 1 tablespoon Ground ginger
- 1 teaspoon Bicarbonate of soda
- 125 grams Butter or dairy free spread if needed
- 60 grams Honey About 1/4 cup
- 1 Egg
- Salt a pinch is needed ONLY if using unsalted butter
Units
Instructions
- Heat your oven to 170 degrees centigrade.
- Blend the dry ingredients together in a large bowl.
- Melt the butter and honey gently in a saucepan.
- Add the butter/honey mixture to the dry ingredients and blend well.
- Crack and lightly whisk the egg and add to the biscuit mixture, incorporating well.
- Using you hands to roll the biscuit mixture into one large ball.
- Roll 20 x walnut sized balls of the biscuit mixture and place onto two - three lined baking trays or silicone mats. Press down lightly with your thumb, so they are flat and about 1/2 cm thick. You need to leave about 1.5-2cm space between each biscuit.
- Pop the biscuits into the oven for 13-15 minutes and bake until brown. Remove from the baking tray carefully with a fish slice and place on a cooling rack for a few mintues to cool and harden.
Just made these Lucinda and they are delicious. Forget the children i’ve just polished off four in a row!
I ate most of our batch yesterday! x
Made these today for my grandchildren coming tommorow am sure they will love them I do and so does my hubby thanks lucinda
Just made these biscuits, lovely but made much more than 20 of these and also mine seem not nearly as thin as yours which makes them a little softer in middle. I did flatten them down a lot before putting oven. Last nice but still not crunchy enough for boys to like. Any ideas what I did wrong?
Hi Fiona. Mmmmmmm not sure what happened there. They do need to be thin to get the crunch. If it is tricky to make them thinner then reduce the heat down to 80-90 degrees after baking. After about an hour in this cool oven they should be lovely and crunchy. Hope this does the trick! Lucinda
I didn’t have any palm sugar or honey, so I used brown sugar and golden syrup, and they are delicious!
That is great news!
Delicious!
To get the cookies thin I wrapped the dough in cling film then put in the fridge for about 25 mins. Unwrap & flour your work surface (using gluten free flour of course). Then you can roll out the dough with a rolling pin to whatever thickness you like (flour the rolling pin too if needed). I used a round cookie cutter and baked for 12 mins, transferred to a cooling rack & they were lovely & crisp.