Recipe of the Week - Gluten & Dairy Free Ginger Biscuits

Thursday, 18 June 2015


These biscuits are the boys' current favourites and they make a perfect after school snack.




They contain a generous amount of ground ginger, as well as some finely chopped stem ginger, which adds to the spiciness and gives an extra bit of texture too.

If you haven't used stem ginger before, it is sold in jars. The balls of ginger are preserved in a sticky syrup. When you come to chopping them, be sure to rinse the balls of ginger well under a cold tap and this will stop them sticking to your knife as much.

The spicy kick of the ginger in these biscuits is just like that of a shop bought Ginger Nut.

I've decided to write up a printable version of my recipes now - as long as I get time, so perhaps not every recipe! - so that it is quicker and easier to transport into your kitchen, especially for those who may not have a tablet or who may not want to bring their tablet into the kitchen! I know I'm always a little nervous of something spilling on it whenever I try out a recipe using mine, no matter how safe the place I put it in is!



You can find the printable version of this recipe here - hopefully!





For these biscuits you will need:

100g dairy free margarine
75g golden syrup
350g Doves Farm Gluten Free Self Raising Flour
1 tablespoon ground ginger
1 teaspoon bicarbonate of soda
200g sugar
1 egg, beaten
2 pieces stem ginger, finely chopped



- Preheat the oven to 180C and lightly grease 3 baking trays.

- Melt the margarine and syrup together in a pan and then cool slightly.

- Meanwhile, mix the flour, ground ginger, bircarbonate of soda and sugar in a bowl.

- Add the egg and stem ginger, then mix everything together with a spoon.

- Once everything is well mixed, it should be in a ball of dough, use your hands to make little balls - about ping pong ball sized - flatten them slightly and then place on the baking trays. Make sure you leave enough space between the balls to allow them to spread while cooking.

- Bake for 15-20 minutes.

- Leave them to cool for about 5 minutes before moving to a cooling rack.






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