Gluten Free Gingernut Biscuits are a household staple in many Australian homes. This recipe is a simple, no-fail option that are deliciously crispy with a lovely hit of ginger. Reduce the ground ginger to 1½ tablespoons if you prefer a more subtle ginger flavour.

This is a recipe submission from a Well and Good customer, Lisa Drage.

Ingredients

• 125g unsalted butter (soft).
• ¼ cup golden syrup.
• 1 large egg (lightly beaten).
• 1 ½ cups Well and Good SR Flour (sifted).
• ¾ cup caster sugar.
• 1 tsp bi carb soda.
• 2 Tbsp ground ginger.

Method

1. Preheat oven 180°C and line 2 large trays.
2. In a large bowl, combine the butter, golden syrup, and egg.
3. In a separate bowl mix the dry ingredients together, then combine with the butter mixture.
4. Roll dough into small balls and place on the baking tray leaving room for the biscuits to spread. Use a fork to gently press down the tops of each biscuit.
5. Bake for 11-13 minutes until golden. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.