A good ginger biscuit should be warmly spiced, have a satisfying crunch and survive a proper tea dunking. These Gluten-Free Ginger Biscuits hit all those marks. They’re crisp at the edges with a slight chew in the centre, full of ginger and molasses notes thanks to teff flour, and ready in under 30 minutes from start to finish. They’re perfect as an afternoon treat, a cheesecake base or crumbled over ice cream.
Why You’ll Love These Gluten-Free Ginger Biscuits
- Bold ginger flavour — plenty of ground ginger so these aren’t bland like some gluten-free cookies.
- Dunk-ready — they hold up well in tea without turning mushy.
- Great texture — crisp exterior with a little chew in the middle thanks to almond flour.
- Gluten-free — teff flour brings a rich, molasses-like depth to the flavour.
- Quick to make — about 30 minutes from preheat to ready-to-eat.
Watch the Video
If you prefer a visual guide, watching a short video of the process can be helpful — it demonstrates dough consistency, shaping and the finished biscuits. The written recipe below includes timings and clear step-by-step instructions for baking at home.
Ingredients Needed
Teff flour. I use teff flour for its deep, molasses-like flavour which complements the ginger. Either white or brown teff will work.
Almond flour. Blanched ground almonds (sold as almond flour or ground almonds) give structure and a pleasant chew. This is an important ingredient for texture; I don’t recommend omitting it.
Butter. Unsalted butter is melted and cooled slightly before mixing into the dry ingredients.
Brown sugar. Soft light brown sugar adds gentle caramel notes and moisture.
Golden syrup. Adds flavour and helps bind the dough.
Bicarbonate of soda. Also called baking soda. The recipe uses 1 teaspoon to keep the centres slightly soft; reduce to ½–¾ teaspoon if you prefer crisper cookies.
Salt. A pinch of salt brightens the flavours; kosher or fine salt both work.
How to make Gluten-Free Ginger Biscuits
- Preheat the oven to 190°C / 170°C fan / gas mark 5 / 375°F and line a large baking tray with greaseproof paper.
- Sift together 100g teff flour, 100g almond flour, 1 teaspoon bicarbonate of soda, a pinch of baking powder (if using), ¼ teaspoon salt and 1½ tablespoons ground ginger into a large bowl.
- Make a well in the centre and pour in 100g melted, slightly cooled unsalted butter and 60g golden syrup. Add 80g soft light brown sugar.
- Stir until the mixture comes together into a loose, soft dough.
- Weigh out portions (about 20g each) and roll into tight balls in the palms of your hands.
- Place the balls on the prepared tray a couple of inches apart and flatten slightly with your fingers or the back of a fork.
- Bake for 10–12 minutes until the edges are set and the tops are lightly coloured.
- Remove from the oven and leave the biscuits to firm up on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Tips and Troubleshooting
- Add the golden syrup to the butter after it has cooled slightly off the heat; if the syrup is overheated it can make the dough too loose and sticky.
- If you prefer a milder ginger flavour, reduce the ground ginger to 1 tablespoon.
- For even, matching biscuits weigh each ball at 20g. If you want larger biscuits, use 30g portions and expect about 15 biscuits.
- Flattening with the back of a fork gives a neat, attractive finish compared to using fingers.
- Leave the biscuits on the tray for 10 minutes after baking so they firm up before moving to a cooling rack.
- Store cooled biscuits in an airtight tin for up to 3 days.
- These biscuits make an excellent base for cheesecakes or as a crunchy topping for ice cream — crumble over with a drizzle of maple syrup for a quick dessert.
FAQs
They may feel crumbly while mixing, but should come together when you press the dough into firm balls. If they remain gritty or crumbly after baking, try a different brand of teff flour — some are coarser. Oat or sorghum flour can be substituted for teff if the texture isn’t to your liking.
Can I use a store-cupboard gluten-free plain flour instead of teff and almond flours?
Not recommended. This recipe relies on the almond flour for texture and structure. You can swap the teff for another gluten-free flour like sorghum or oat flour, but keep the almond flour.
Why are my biscuits spreading?
Spreading usually comes from excess melted butter or using a different flour blend. Measure carefully and chill the dough briefly if needed.
Recipe Variations
For more ginger intensity, fold in some finely chopped crystallised ginger. To dress them up, try a thin lemon icing or a chocolate glaze — lemon brightens the spice while chocolate adds a richer contrast.
Gluten-Free Ginger Biscuits — Recipe Card
Serves: 20 biscuits | Prep: 20 mins | Cook: 10 mins | Total: 30 mins
Ingredients
- 100g teff flour
- 100g almond flour
- 80g soft light brown sugar
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 1½ tablespoons ground ginger
- 100g unsalted butter, melted
- 60g golden syrup
Instructions
- Preheat oven and line a baking tray.
- Sift dry ingredients together in a large bowl.
- Make a well, add melted butter, golden syrup and sugar, then stir to form a soft dough.
- Portion into 20g balls, place on tray and flatten slightly.
- Bake 10–12 minutes. Cool 10 minutes on the tray, then transfer to a wire rack.
Notes: You can swap teff for sorghum or oat flour if you prefer. For crisper biscuits, reduce bicarbonate of soda to ½–¾ teaspoon. Nutrition per biscuit is approximately 112 kcal (estimate).