The spicy aroma of these biscuits will have your kitchen smelling heavenly while they’re baking. On the first day baked they will be light and crisp on the outside and delectably soft and chewy on the inside. The next day the biscuit will soften and the texture becomes even chewier. If you preferred a crunchier gingernut biscuit, then cook them for a couple of minutes longer. However, do keep an eye on them, you don’t want them to burn. These lightly spiced biscuits have just enough ginger, without being too overpowering in flavour, and if you don’t particularly like the flavour of cardamom, then simply leave it out.
The great advantage of this biscuit dough is that it can be frozen, so you can have freshly baked biscuits whenever you like. Simply roll the biscuit dough in the sugar and slightly flatten. Then, place them in an airtight container lined with baking paper, in a single layer, and pop them in the freezer. You can then bake them from frozen at 170C for approximately 17-20 minutes. Although, I find the frozen biscuit dough doesn’t spread quite as much compared to baking them from fresh.
Recipe Update: I’m currently using the Bob’s Red Mill brand of xanthan gum, as I’m no longer able to buy the Nu-vit brand. I have found the dough now needs to be chilled for an extra 30 minutes. I have also reduced the sweet rice flour by 21g and added 24g of corn starch, which has given the biscuit a crisper texture. I also realised that I accidentally highlighted the wrong oven temperature, I originally had 160C, when it should have been 170C. I sincerely apologise for this error.
Makes approximately 43 biscuits
96g (3.4 ounces or ¾ cup) superfine white rice flour
72g (2.5 ounces or ½ cup) superfine brown rice flour
32g (1.1 ounces or ¼ cup) sweet rice flour (aka glutinous rice flour)
32g (1.1 ounces or ¼ cup) tapioca starch
21g (0.7 ounces or 3 tablespoons) corn starch
1½ teaspoons (7.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) xanthan gum
1 teaspoon (5ml) ground ginger
⅛ teaspoon (0.625ml) ground cinnamon
⅛ teaspoon (0.625ml) ground cloves
⅛ teaspoon (0.625ml) ground cardamom
91g (3.2 ounces or ⅓ cup plus 1 tablespoon) gluten and dairy free butter
192g (6.8 ounces or 1 cup) golden/raw caster sugar or superfine white sugar
1 large egg, at room temperature
70g (2.5 ounces or 3½ tablespoons) treacle
2 teaspoons (10ml) white wine vinegar
66g (⅓ cup) golden/raw caster sugar or superfine white sugar, for rolling the biscuits before baking.
Sift together the dry ingredients and set aside.
Cream the butter and sugar for about 3 minutes, until it is pale and fluffy.
Using a sturdy spatula or spoon, add the dry ingredients in 3 batches, making sure it is well mixed before adding any more flour. Transfer to a bowl and cover with plastic wrap, then refrigerate for an hour.
Preheat the oven to 170C and, depending how many biscuits you decide to make, line 2 to 3 trays with baking paper/parchment.
Place the extra sugar into a bowl. Take 15g (0.5 ounces or a level tablespoon) of mixture and roll into a smooth ball, now gently roll the biscuit into the sugar. Place on the prepared trays about 5cm apart and then press down lightly to slightly flatten them. Refrigerate the remaining dough until needed.
Bake for approximately 11 minutes, until they are golden brown and crinkled. Allow the biscuits to completely cool on the trays. If you wanted a crisper, crunchier biscuit, then cook them for a couple of minutes longer. However, do keep an eye on them, you don’t want them to burn.
Store in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8