gluten free gingerbread biscuits

The Christmas baking has begun! And one of the first things that I wanted to make were some delicious gingerbread biscuits. And gluten free. Although we’re not strictly on the gluten free bandwagon we feel better when eating gluten free and try to. These are a crispy little gingerbread biscuit and so delicious and trust me you will never know that they are gluten free. And just use regular flour if you don’t want them gluten free.

The dough is a little sticky so keep some extra flour on hand to lightly dust each side of your dough before cutting. Another tip is to freeze your dough, defrost slightly and work quickly while dough is half frozen. You will get so many biscuits from this recipe – we did over 4 trays of biscuits and still have more dough in the freezer so it’s a great one to make for gifts, parties or a church morning tea. I hope you enjoy them as much as we did. Plus the house smells so good. You could dust these with icing sugar or a simple royal icing would be lovely to decorate.

5.0 from 1 reviews
gluten free gingerbread biscuits
Prep time
Cook time
Total time
Serves: 42+
What you'll need
  • 200g brown sugar
  • 175g unsalted butter
  • 100g golden syrup
  • 1 egg
  • 120g self raising flour (gluten free)
  • 350g plain flour (gluten free)
  • 2 tsp ginger
  1. Melt butter, golden syrup and sugar together. I did this for 2 minutes, 100 degrees and speed 1 in the thermomix. Set aside until cool.
  2. Add in egg and gently combine.
  3. Add in both flours and ginger and mix well. I did this for 1 minute speed 3.
  4. Now tip out the mixture into a large bowl, cover with wrap and refrigerate for at least 1 hour.
  5. You could also split your mixture into 2 and freeze half as you get a lot of biscuits out of the dough. To do this just wrap a disc of the dough in cling film and freeze. Remove from freezer about 30 minutes before you want to use it.
  6. Take a portion of dough, flour each side (be sure to use gluten free flour here if you are making the biscuits gluten free), and lightly dust your cutters and have some fun.
  7. Place the cut out biscuits on lined baking trays and bake in an oven that has been preheated to 170 degrees. The cookies are done when they are nice and golden. Cool a few minutes on the tray then lift off the paper to the cookie sheet.
  8. We got over 4 trays of biscuits from this recipe and they were so popular when we took them to a party.



  1. Christine says:

    Oh they sound so delicious ….. I do love gingerbread biscuits and though I haven’t done any baking for a while, this recipe will encourage me to get back into it. Thank you, Corrie. Hope you are enjoying the beginning of school holidays. Particularly busy time for you with Lawson only 4 months. Did I say ONLY! Where have those months gone :)

  2. These look amazing! I have only recently gained an appreciation for ginger so these look like a perfect way to expand my ginger usage.

  3. This sounds delicious! But what type of ginger do you mean? I assume ground ginger from a spice bottle? Not fresh ginger? Sorry, probably a dumb question but I am a little new to making ginger biscuits!

  4. yummmm!! we are baking gingerbread next week with my 100 yr old Grandma’s recipe – this is a delicious looking one and your images are beautiful! enjoy x

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