One thing my coeliac sufferer of a husband misses in a biscuit is ginger nuts. Those rock hard but ever so dunkable ginger biscuits. I’m not sure how I got onto this recipe but it is seriously divine even after I made it into a gluten free recipe. It is from the delightful River Cottage website originally. According to Hugh’s site, Cornish Fairings were traditionally sold at Cornish fairs.
First assemble your ingredients.
You will notice if you look carefully that I seem to have two containers of cinnamon in there. I discovered it before I put extra cinnamon in instead of ginger!
Ingredients.
4oz GF plain flour. I used Bobs Mill 1 for 1 .
1 tsp baking powder
1/2 tsp bicarb soda (Recipe originally said 1 teaspoon but it was too much the first time I made these)
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp mixed spice
2 oz brown sugar
2 oz butter
2 tablespoons golden syrup
Preheat your oven to 180 degrees Celsius.
Mix the flour, baking powder,bicarbonate of soda and spices in a large bowl. Rub in the butter until it resembles breadcrumbs, then add the sugar.
Next add the golden syrup and mix together, using your hands as its easier, until its a smooth paste.
Roll into balls about walnut size and place on a baking sheet.
Cook for 15 minutes at 180c until biscuits have cracked on top. Then transfer to a wire rack to cool.
Hugh’s recipe said to first cook them for 15 minutes at 180c then lower temp to 150c and bake a further 5 minutes. I did this the first time I made these and they burnt! I’ve changed the recipe to suit my oven but I believe its best for everyone to learn where food cooks best and at what temperature their ovens work best at.
Jason loves these. They are very similar to a gingernut, but I think they taste a lot like those glorious dutch biscuits Speculaas. Bobs Mill 1 for 1 flour is brilliant as it already has the xantham gum added so you can just measure it out like your normal flour for any recipe. You can’t imagine how happy I was when I found this in Solomons Merchants grocery store this morning.
However you make these glorious little biscuits, enjoy them with something you can dunk them in 😀
cathyandchucky 
Good save with the cinnamon. Although extra cinnamon would have been nice, “gingernuts” without ginger are just “nuts”! ;). You were always queen of biscuits. Remember when we swapped bickie books years ago? Do you still have that cookbook? (I don’t 😉 ). I adore Speculaas. Going to have to try making these now! MOST importantly don’t forget the tea folks. Without tea, gingernuts are not that drippy challenge that they should be. Excellent recipe Pinkiii and you are still queen of the bickies 🙂
I was looking for ginger nuts I think but something else caught my eye and these are quick to make, quicker to eat and extremely dunkable so all boxes ticked. Plus that Bobs Mill 1 for 1 flour is fantastic for gluten intolerance people like Jason 😄 and bakes just like your ordinary flours.
A serendipitous find and they look really delish as well 🙂
They look delicious !
They are and so we discovered today, if you sandwich them together with ice cream they are sublime!
Yum!
Any kind of ginger nut is a good thing. Yours look very tasty.
We also discovered they work well with icecream inbetween!
I’ve never tried that.
Very tasty. It’ll be nice come your summer 😄
Love them 🙂