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- Dish type
- Biscuits and cookies
- Ginger biscuits
These are the perfect Christmas biscuits to be enjoyed all year long. They are not only gluten-free, but also dairy-free! Enjoy with a mug of tea.
160 people made this
IngredientsMakes: 25 depending on size
- 3 eggs
- 250g ground almonds
- 250g caster sugar
- 1 teaspoon vanilla sugar
- 70g hazelnuts, ground
- 1 pinch ground cloves
- 2 teaspoons ground cinnamon
- 100g cut mixed peel
- 70mm round edible rice paper
- dark chocolate, milk chocolate or icing sugar for coating
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Combine eggs, almonds, sugar, vanilla sugar, hazelnuts, cloves, cinnamon, mixed peel in a bowl and mix together.
- Shape the mixture into balls and press flat on rice paper. The resulting mixture should be no more than 1.5cm high.
- Place on a baking tray lined with baking parchment, leaving adequate room for spreading.
- Preheat oven to 180 C/ Gas 4 and bake for 15-20 minutes or until light brown in colour. Decorate with your choice of coating.
Edible rice paper
Can be purchased in kitchen/baking speciality shops or online.
Perfect gingerbread biscuits
Check out our guide to Perfect gingerbread biscuits for tried-and-tested tips to make gingerbread biscuit baking fun and easy!
Watch our How to make gingerbread men video to see how to make perfect gingerbread biscuits every time!
Reviews & ratingsAverage global rating:(17)
Reviews in English (2)
I tried this recipe yesterday and was surprised at how easy and quick it was. The only thing I added was a pinch of ginger. I will certainly make them again!-12 Dec 2012
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How to make gluten-free gingerbread men and biscuits
- Prep Time 15 minutes
- Cook Time 10 minutes
- Serves 8+
- Difficulty Level Easy
Gluten-free Crispy Ginger Snaps vs. Soft Ginger Snaps
Just like my other almond flour cookies, you can make gluten-free ginger snaps crispy or soft. The main difference is in the technique.
How to make crispy low carb ginger snaps:
- Make the cookies as thin as possible.
- Let the edges brown well.
- Allow the cookies to cool completely.
How to make gluten-free ginger snaps soft:
- Make the cookies a bit thicker.
- Don’t let the cookies get quite as dark.
- Eat the low carb ginger snap cookies while they are still warm.
- You can add 1/4 tsp xanthan gum to the recipe if you want chewier cookies.
Either way, the key to making gluten-free ginger snaps with almond flour is to use the blanched, finely ground type of almond flour. This is needed for the best texture.
Also, make sure to pack the cookie dough into your cookie scoop, otherwise they’ll crumble.
Flatten them with the palm of your hand or the bottom of a glass, like this:
Gluten Free Cookies & Biscuits Recipes
Do you love Gluten Free Cookies and Biscuits? Here you’ll find over 40 different recipes to browse and tempt you. This may just be the ultimate collection. Simply scroll through and click on the link to your favourites…
Fancy making gluten free cookies? You’re in the right place. At Gluten Free Alchemist we have so many gluten free recipes to choose from… Simply scroll down, drool and choose. Many recipes will also be dairy free… or will simply require a sub for dairy free ‘butter’ or milk.
If you are gluten free and Vegan, hop over to the dedicated Gluten Free Vegan Recipe Index page, where you will find the recipes which also don’t contain egg.
I hope you find something that inspires you. But if you can’t find what you are looking for, Contact me and let me know! I’m always looking for inspiration to develop new recipes.
And if it’s not gluten free cookies you need after all, then click back to the Main Gluten Free Recipes Index Page and see where your fingers take you next…
How to Make Gluten-Free Gingerbread Cookies: Explained
Whisk the dry ingredients together.
Gingerbread cookies start with a simple cookie dough. If you&rsquove ever made gluten-free sugar cookies or chocolate chip cookies, the method is similar.
Start by sifting or whisking together gluten-free flour with the baking powder, spices, and salt. Some gingerbread cookie recipes use a lot of different spices, including black pepper, but I prefer to keep my gingerbread cookies simple and ginger-forward.
The unsung ingredient here is the salt. The salt enhances the other flavors, without making the dough taste salty. I recommend baking with table salt, as it blends easily into dough.
Make the dough.
Cream together butter and dark brown sugar.
Combine butter and sugar in a large mixing bowl or the bowl of a stand mixer. The temperature of the butter is important. If it&rsquos too soft (or worse, melted) the cookies will spread. If it&rsquos too cold, it won&rsquot get fluffy when creamed. That &ldquofluff&rdquo is air, and it’s important. Along with the baking powder and eggs, this step helps the dough to rise. While we don’t often think of gingerbread cookies as rising, we want them to rise a bit to prevent them from being too hard to bite into. Use butter around 68 degrees F.
Since we&rsquore using both brown sugar and molasses in these cookies, I prefer to use light brown sugar. It adds a nice, almost-caramel flavor without making the cookies too molassesy. (If you want a gluten-free molasses cookie, I’ve got a recipe for that.)
Cream everything together until it lightens in color. I hesitate to say how long this takes because the time varies depending on the temperature of your butter and the speed of your mixer. It took mine about two minutes, but that&rsquos just a rough guideline, not a hard-and-fast rule.
Be sure to stop the mixer once or twice during creaming. Use a rubber spatula to incorporate the butter-sugar paste that&rsquos clinging to the side or bottom of the bowl. If you have a KitchenAid mixer, take care to run the spatula around the &lsquonub&rdquo at the bottom of the bowl.
Add the egg and molasses.
Stop the mixer and add the egg and molasses. At first, it might look curdled. Beat the mixture until it’s smooth and fluffy. This takes about 30 seconds. Again, stop the mixer. Scrape the sides and bottom of the bowl. (Doing this ensures you won’t get any odd-shaped cookies.) And run the mixer for a few seconds to incorporate the thick butter-sugar paste.
Ingredient note: For the molasses, use an unsulfured molasses. (I use Grandma’s Molasses with the yellow label.) Don&rsquot use dark molasses in the recipe because it&rsquoll make the cookies unpleasantly bitter. And please don’t use blackstrap molasses it’s bitter and too high in sodium and won’t give you a good flavor.
Add the dry ingredients.
Stop the mixer again and add the flour. You can do this all at once. There&rsquos no need to add the flour in stages. Turn the mixer to low. Once the flour has incorporated, increase the speed to medium and mix until a dough forms. Or not …
Knead the dough (if needed).
Chill the dough.
After mixing the dough, you might be ready to bake, but, unfortunately, the dough isn&rsquot. It needs to chill for at least 30 minutes.
There are two reasons for this. First, the butter can warm up during mixing. And warm dough = cookies that spread. But since we usually make gingerbread cookies in the winter, sometimes the butter stays on the cool side. So why waste time chilling? Hydration! A brief 30-minute chill allows the gluten-free flours and starches time to absorb the liquid in the recipe (in this case, the eggs, molasses, and brown sugar). They sort of plump up, giving the cookies a better texture.
Roll the dough and cut out cookies.
Roll out the dough.
After chilling, it&rsquos time to roll. Dust your counter generously with gluten-free flour and rub flour onto your rolling pin. Cut the dough in half. (It&rsquos easier to roll out small amounts of dough and this allows you to have more control over the thickness.) You don&rsquot need to chill the second half of the dough unless your kitchen is exceptionally warm.
Cut into shapes.
Cut the dough using your favorite cookie cutter(s) and follow this rule: One shape per pan. Different sizes and shapes of cookies take a different amount of time to bake. If you put a tiny star on the same pan with a large gingerbread boy, the star will burn long before the gingerbread boy is done. If you don&rsquot want to stick to one shape per pan, try to keep the shapes the same size.
Bake and cool.
Place the cutouts on a parchment-lined baking sheet. The cookies hardly spread during baking. So go ahead and place them close together.
Bake until the cookies are set. It&rsquos hard to give a specific time because different sizes take different times to make. Look for the cookies to look dull (not shiny dough) and puffy. They should also smell amazing.
If you love this recipe.
Easy Vegan Vanilla Cupcakes (Gluten-Free)
Orange Cranberry Crisp (Gluten-Free & Easy!)
Easy Baked Pears
Roasted Butternut Squash Soup
If you need an egg free version you can use Bob's Red Mill Egg Replacer. You can also use a flaxseed egg - 1 tablespoon flaxseed meal + 3 tablespoons of water, let it site for 15 minutes then stir before you add it to the dough.
For another traditional holiday cookie, try my Gluten Free Snowball Cookies. You can also check out my post of Gluten Free Christmas Cookies.
Did you make these gluten free gingerbread cookies? Please leave a starred rating and a comment below letting me know what you thought.
Gluten-Free Gingerbread Cookies
Can you catch a GLUTEN-FREE gingerbread man? You can now with this perfect-for-the-holidays rollout recipe! It's ideal for making your favorite little people or other festive shapes.
- 2 1/4 cups (347g) King Arthur Gluten-Free All-Purpose Flour
- 1 cup (96g) almond flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 6 tablespoons (85g) butter, softened
- 1/2 cup (106g) brown sugar
- 1 large egg
- 1/2 cup (170g) molasses
- 1 teaspoon vanilla
Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.
In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.
Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point you want to avoid adding air to the dough.
Add the dry ingredients, and blend on low speed until incorporated.
Perfect your technique
Gluten-Free Gingerbread Cookies
Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see "tips," below).
Preheat your oven to 350°F.
Remove the the dough from the refrigerator and roll disks out about 1/4" thick.
Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet.
Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
Allow to cool completely before decorating with royal icing and candies or dried fruit.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
Gluten-free Gingerbread Biscuits
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
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- 100 g blanched almonds
- 100 g stem ginger in syrup, drained, reserving 30 g syrup
- 90 g unsalted butter, diced
- 110 g light brown sugar
- 1 large egg
- 350 g gluten free plain white flour, plus extra for dusting
- 1 pinch fine sea salt
- ½ tsp xanthan gum
- ½ tsp gluten free baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 125 g granulated sugar
- 1 egg white, from medium egg (see tip)
- 1 tsp lemon juice
Gluten Free Biscuit Recipe - Gluten Free Stem Ginger Biscuits
Gluten free biscuit recipes are my nemesis. Luckily this recipe for gluten free stem ginger biscuits is great - delicious "more-ish" biscuits that are crunchy, not crumbly, not too sweet and hold together well. Oh and are covered in a ton of chocolate :>) Plus they're egg-free too and can be made dairy-free if you use dairy free margarine instead of butter.
Gluten Free Stem Ginger Biscuits Recipe
175g gluten free flour (plain)
1 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
100g butter or dairy free margarine, plus extra for greasing the baking tray
50g caster sugar
50g preserved stem ginger, finely chopped.
300g of 70% dark chocolate
Heat the oven to 16OoC (fan assisted) or 18O0C normal or gas 4. Grease your baking tray
Beat the butter/margarine and sugar until pale and creamy, or whizz in a food processor for a couple of minutes.
Sift into the butter and sugar mix, the flour, ground ginger and baking powder.
Add the chopped stem ginger, and mix until it forms a stiff dough.
Wrap the dough in cling film and chill for 30 minutes, in the fridge.
If you are feeling lucky, roll out the dough mix onto a floured surface to about 3-4mm thick, and stamp out biscuit shapes. If you're mixture sticks to the board or cutter's don't dispair. Just take small golf ball sized portions of dough, and pat out flat biscuit shapes in your hands.
This makes for more interesting, irregular biscuits, which are obviously home made.
Bake the biscuits for abou 15 to 20 minutes, or until they have turned lightly brown and are just crisp. Allow to cool and then transfer to a wire rack.
Meanwhile, heat up your chocolate in a bowl inserted into a pan of hot water. Drizzle the melted chocolate over the biscuits in a random manner.
These biscuits will not go off as I guarantee you will eat them all before they get a chance to go mouldy! But if you've got more restraint than in our house, they will keep in an airtight container for up to 5 days.
This is such a reliable gluten free biscuit recipe, I've made it 3 times since I discovered it a couple of months back. Gluten free stem ginger biscuits are available in the shops but trust me, when you've tried these ones, you won't go back!
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