↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

English Ginger Biscuits

September 18, 2019 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.

Gluten-Free English Ginger BiscuitsIf you’re a fan of British Bake Off or you’ve just watched the Downton Abbey movie, English Ginger Biscuits might be on your mind lately. The girls and I are huge Bake Off fans and have been following along this season as well. I haven’t yet seen the movie, but enjoyed the Downton Abbey series, so today I lift my tea cup in homage to both shows with these English Ginger Biscuits from the Great British Bake Off Big Book of Baking. 

We fell in love with ginger biscuits on the train in England and absolutely had to learn to make them ourselves when we came back home. This recipe is absolutely fantastic served with a cup of PG Tips English Breakfast Tea. I think the real treat of these cookies, err, biscuits is the double ginger. Having both ground and fresh ginger in the mix makes them super gingery, but not overly spicy. And the cinnamon sugar is fabulous. 

English Ginger Biscuits

Ingredients

1.5 inches fresh ginger, grated

6 tablespoons butter, diced

1/4 cup molasses

350 grams gluten-free flour

1 1/2 tablespoons baking powder

1 1/4 teaspoons salt

1 teaspoon baking soda

1 tablespoon ground ginger

240 grams cinnamon sugar,* divided

1 medium egg, room temperature, beaten

1-2 baking sheets

silpat(s)

*Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead. 

Method

Preheat oven to 325 degrees Fahrenheit.

Measure 2 rounded teaspoons of the fresh ginger into a small pan.

Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.

Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.

Make a well in the center of the dry mixture and add the egg and melted mixture to the well.

Mix together ingredients with your hands. Form a dough. 

Roll the dough into about 25 walnut-sized balls. 

Arrange on baking sheets. Flatten. 

Sprinkle with remaining cinnamon sugar.

Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges. 

Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.

Looking for more English treats? Check out our scones!

Gluten-Free English Ginger Biscuits

Yield: 24

English Ginger Biscuits

Gluten-Free English Ginger Biscuits

Are you a British Bake Off or Downton Abbey movie fan? You'll love this recipe for English Ginger Biscuits. Grab a cup of tea and enjoy!

Prep Time 10 minutes
Cook Time 16 minutes
Additional Time 5 minutes
Total Time 31 minutes

Ingredients

  • 1.5 inches fresh ginger, grated
  • 6 tablespoons butter, diced
  • 1/4 cup molasses
  • 350 grams gluten-free flour
  • 1 1/2 tablespoons baking powder
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 240 grams cinnamon sugar,* divided
  • 1 medium egg, room temperature, beaten
  • 1-2 baking sheets
  • silpat(s)
  • *Place a cinnamon stick in 250 grams of sugar and leave to infuse for a couple of days or, if needed immediately, mix about 1 teaspoon of ground cinnamon into the sugar instead.

Instructions

Method

Preheat oven to 325 degrees Fahrenheit.

Measure 2 rounded teaspoons of the fresh ginger into a small pan.

Add butter and molasses, melt gently over low heat, stirring until smooth. Set aside to cool.

Sift flour, salt, baking soda, ground ginger, 200 grams of the cinnamon sugar and mix well.

Make a well in the center of the dry mixture and add the egg and melted mixture to the well.

Mix together ingredients with your hands. Form a dough. 

Roll the dough into about 25 walnut-sized balls. 

Arrange on baking sheets. Flatten. 

Sprinkle with remaining cinnamon sugar.

Bake for 14 to 16 minutes at 325 degrees Fahrenheit until the cookies are slightly darker around the edges. 

Let cool for about 5 minutes on the pans before transferring to a wire rack. When cold, store in an airtight container for about 5 days, if they make it that long.

© Kristi
Cuisine: English / Category: gluten-free

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • Bug and Cat's Blueberry Lemon SconesBug and Cat's Blueberry Lemon Scones
  • Leaky Cauldron Guinness Beef StewLeaky Cauldron Guinness Beef Stew
  • Food, self-sufficiency and financial independenceFood, self-sufficiency and financial independence
  • 20+ Vegetarian Thanksgiving Menu Recipes20+ Vegetarian Thanksgiving Menu Recipes
  • VeggieConverter recommends: holiday gift guideVeggieConverter recommends: holiday gift guide
  • Goose EggsGoose Eggs

Filed Under: desserts, gluten-free, nut-free, vegetarian, whole food Tagged With: cookies, ginger

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs