Gingernut Biscuits

These biscuits are low FODMAP, gluten free, and low lactose

Serves: 8 (1 biscuit per serve)

Prep time: 15 mins

Cook time: 10-15 mins


  • 60 grams of Butter- softened
  • 2 tbsp of Brown Sugar
  • 2 tbsp of Rice Malt Syrup
  • 1/2 tsp of Vanilla Extract
  • 1/2 tsp of Baking Soda
  • 1/2 tbsp of boiling Water
  • 1/4 cup of Brown Rice Flour
  • 1/4 cup of White Rice Flour
  • 1/4 cup of Tapioca Flour
  • 1/4 cup of GF Flour
  • Sprinkle of salt
  • 1 1/2 tsp of Ground Ginger


Preheat oven to 180 degrees Celsius and line a cookie tray with baking paper. Start by creaming together the butter, brown sugar and rice malt syrup in an electric mixer. Once creamed add the vanilla extract and mix further to combine. In a small bowl or dish, dissolve the baking soda in boiling water, and pour this into the creamed mixture, mixing well to combine. In a seperate bowl add all flours, ginger and salt together, and then slowly add this into the creamed mixture until a dough is formed. Roll cookie dough into small balls and place onto the baking tray. Flatten the biscuits with a wet spoon and bake for 10-15 minutes or until golden. Once cooked, allow the gingernuts to cool slightly and then transfer to a wire rack until they are completely cooled.

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