Wicklewood's Ginger Nut Biscuits (Gluten Free)

READY IN: 20mins




  • Preheat the oven to 160°.
  • Cream the butter and both sugars together until soft.
  • Mix the eggs, molasses and cider vinegar together.
  • Add to the creamed butter and sugar and blend well.
  • Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
  • With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
  • Flatten the dough slightly by gently patting with a palette knife dipped in water.
  • Dredge the biscuits with a very light dusting of granulated sugar(Optional).
  • Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
  • Leave to cool slightly before transferring to a cooling rack to cool .