Does this look gluten-free to you: Grandma’s ginger biscuits 

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Does this look gluten-free to you: Grandma’s ginger biscuits

By Becky Excell

Published: | Updated:

Nobody made ginger biscuits quite like my grandma. They’re crisp on the outside and chewy in the middle, with a sweet, warming hug of ginger.

MAKES 15

TAKES 30 minutes

240g gluten-free self-raising flour

¼ tsp xanthan gum

100g caster sugar

100g light soft brown sugar

2 tsp ground ginger

85g unsalted butter, cubed and chilled

1 tbsp golden syrup

1 tsp bicarbonate of soda

1½ tbsp water

  • Preheat your oven to 160C/140C fan/gas 3. Line two large baking trays with nonstick baking parchment.
  • In a large mixing bowl, combine your flour, xanthan gum, both sugars and ginger. Add your cubed butter and rub it in with your fingers until it forms a breadcrumb-like consistency.
  • Next, add your golden syrup then mix your bicarb and water together and add to the mixture. Mix together until it forms a dough, then use your hands to bring it together into a ball.
  • Roll small portions of your dough into even-sized balls (see tip) and place on the baking trays. Leave a generous amount of room around each ball as they’ll spread in the oven.
  • Cook in the oven for 18-20 minutes, until golden. They will be very soft at first so allow to cool on the trays before moving them to a wire rack to cool completely.

TIP I weigh each ball of dough to ensure the biscuits are all the same size – about 30g each.