Ginger Biscuits

Ginger has many studies into its use to treat vomiting in pregnancy and to treat nausea during treatments such as chemotherapy or reducing sickness after surgery. These are suitable for people who have common food intolerances.

Three round ginger biscuits iced with white starburst designs and red and blue dots, served on a light turquoise plate.

Photography and recipe: Julie Thompson, Information Manager at Guts UK.

Makes: 30 biscuits depending on your biscuit cutter size.

Nutritional breakdown per 22g biscuit:

  • Kcal: 77
  • Protein: 1.4g
  • Fat: 0.50g
  • Carbohydrates: 14.7g

Suitable for: People following a gluten free diet, low FODMAP diet, low fibre diet and low lactose diet. These biscuits are high in sugar so if you are diabetic, these biscuits are best as an occasional treat as part of a healthy, balanced diet.

Ingredients:

  • 325g gluten-free self-raising mix
  • 1 tsp xanthan gum
  • 1 beaten egg
  • 75g muscovado sugar
  • 75g golden syrup
  • 75g butter
  • 2 tsp ground ginger

 How to make:

  • Melt the butter, sugar and golden syrup in a pan then cool till the mix is only just warm.
  • Beat the egg (if you haven’t done so already).
  • Add the dry ingredients to a bowl and ensure the xanthan gum is well mixed into the flour. 
  • Add the wet ingredients to the dry ingredients and mix well till the mixture forms a dough. 
  • Work the dough well.
  • Roll out the pastry dough into a thin sheet on grease-proof paper or a Teflon sheet and cut out the biscuits. 
  • Add the biscuits to a greased baking tray and cook till golden brown in a moderate temperature oven: Gas Mark 4 or 180°C. 

Learn more:

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