Becky Excell’s gluten-free ginger biscuits recipe

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

ginger biscuits
Hannah Hughes

TAKES 30 minutes

240g gluten-free self-raising flour
1⁄4 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
1 1⁄2 tbsp water

  1. Preheat your oven to 160C/140C fan/gas 3. Line two large baking trays with nonstick baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Buy Becky’s book!

how to make anything gluten free
Our recipes are from How to Make Anything Gluten Free by Becky Excell, which is published by Quadrille, price £20. To order a copy for £17.60 until 14 February, go to or call 020 3308 9193. Free p&p on orders over £15.