Crispy Ginger Biscuits Without Gluten: Tangy Spice Cookies

If you love a classic crisp Ginger Nut Biscuit, these are for you. They carry warm, earthy spice and deep caramelised sugar notes.

The appearance may be modest, but the flavour is complex. The outside is crisp while the centre keeps a slight chew thanks to almond flour.

They’re speedy to make and will keep for a few days in an airtight tin—if you can resist eating them straight away. Perfect for dunking in tea.

I made a small change to the recipe after feedback highlighted an overly bitter taste when too much bicarbonate of soda was used. The revised version reduces the leavening so your biscuits may not crack as dramatically as some photos, but the flavour and texture are improved.

Why You’ll Love These Gluten-Free Ginger Biscuits

• Spicy ginger taste – bold ginger flavour that doesn’t get lost.
• Tea dunking friendly – they withstand a good dip without falling apart.
• Great texture – crisp edges with a slightly chewy centre.
• Gluten-free – teff flour adds a pleasant molasses depth.
• Quick to make – about 30 minutes from deciding to bake to dunking.

Watch the Video

Sometimes it’s helpful to see the process. Watch the video to follow the steps for making these gluten-free ginger biscuits.

Ingredients Needed

Teff flour. Chosen for flavour—its molasses-like notes enhance the ginger. Use white or brown teff.

Almond flour. Blanched ground almonds give structure and a pleasant chew. It’s important for texture; chickpea flour can be used in a pinch but may taste slightly bitter.

Unsalted butter. Melt and cool slightly before combining with the dry ingredients.

Soft light brown sugar. Adds gentle molasses flavour and moisture.

Golden syrup. Gives flavour and helps bind the dough.

Bicarbonate of soda. One teaspoon softens the centre; reduce to ½–¾ teaspoon for a crisper biscuit.

Salt. A small amount lifts and sharpens the flavours—kosher salt works well.

How to make Gluten-Free Ginger Biscuits

Sift the teff flour, almond flour, bicarbonate of soda, baking powder, salt and ground ginger into a large bowl.

Make a well in the dry ingredients and pour in the melted butter and golden syrup.

Stir until a loose dough forms.

Roll the dough into balls in the palms of your hands.

Place them a couple of inches apart on a lined baking tray and flatten slightly.

Bake for 10–12 minutes. Remove from the oven and leave on the tray for 10 minutes to set before transferring to a cooling rack.

Tips and Troubleshooting

Add the golden syrup to the melted butter after it’s taken off the heat so it doesn’t over-thin; the dough needs the right consistency to hold together.

If you prefer a milder ginger flavour, reduce the ground ginger to 1 tablespoon.

For consistent cookies, weigh 20g of dough per biscuit before rolling and flattening. If you want larger biscuits, weigh 30g each to make about 15 biscuits.

Pressing biscuits with the back of a fork creates a neat finish if you prefer that to using your fingers.

Leave biscuits on the baking tray for 10 minutes after baking so they firm up before moving them to a rack.

Store in an airtight tin for up to 3 days.

These gluten-free ginger biscuits also make a delicious cheesecake base—use the same weight of crushed biscuits in your favourite recipe. Crumbled over ice cream with a drizzle of maple syrup they’re excellent too.

The dough can feel crumbly at first but will come together when you press it firmly into tight balls. If the finished biscuits are gritty or crumbly, try a different brand of teff (some are coarser) or substitute oat or sorghum flour.

A plain gluten-free blend may not provide the same structure because this recipe relies on the combination of teff and almond flours. You can swap the teff for another single flour like oat or sorghum, but avoid replacing the almond flour if possible.

This recipe usually holds its shape. Excess spreading can come from too much melted butter or using a different flour with higher fat content. Weighing ingredients helps maintain consistency.

Recipe Variations

For a stronger ginger hit, fold in a little chopped crystallised ginger. If you’d like a decorative finish, a lemon or chocolate glaze works beautifully.