Gluten-free Gingernut Biscuits
Recipe type: Biscuit (Cookie)
Cuisine: British
Serves: At least 45
  • 170g (6 oz) butter, softened
  • 225g (8 oz) soft brown sugar
  • 225g (8 oz) granulated sugar
  • 2 eggs, beaten
  • 112g (4 oz) molasses
  • (15 ml) 1 tablespoon apple cider vinegar
  • 565g (20 oz) gluten-free flour (I used approx. 2-1/2 cups brown rice flour; 1 cup cornflour; 1 cup buckwheat flour)
  • 2 teaspoons xanthan gum
  • 1-1⁄2 teaspoons baking soda
  • 2 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • 1⁄4 teaspoon ground cloves
  • Granulated sugar, extra (optional)
  1. Preheat the oven to 160°C (320°F).
  2. In an electric mixer, cream the butter and both sugars together until soft and creamy (about 5 minutes).
  3. Mix the eggs, molasses and cider vinegar together.
  4. Add to the creamed butter and sugar and beat until thoroughly combined.
  5. Sieve the flour, xanthan gum, baking soda and spices into the butter and molasses mixture and stir until the flour is just incorporated - don't overmix. (Note: the mixture is very thick and a little difficult to stir, so you'll need a sturdy metal spoon).
  6. With a teaspoon (or small melon baller), scoop a heaped teaspoon of the mixture, roll roughly into a ball in your hands and place on a lined baking sheet, at least an 1 inch apart as they spread.
  7. Flatten the dough slightly by gently patting with a dampened finger.
  8. Sprinkle granulated sugar over the biscuits if you like.
  9. Place in the oven an bake for 15 mins (a couple of minutes more will produce a crisper biscuit). They will still feel a little soft, but they do harden as they cool.
  10. Place on a wire rack to cool. Then store in an air proof container.
Recipe by The Kiwi Cook at