Ginger Biscuits

A tasty, little snack suitable for Dairy Free, Gluten Free, Nut Free and Vegan diets.

These biscuits are the shape of small, round buttons. As a delicate accompaniment to a fruit or soft dessert, they make a useful addition to your repertoire for Fodmap, Gluten Free and Vegan diets in particular.

They also store well for a week in an airtight container; or the mixed dough can be frozen for baking later.

Diets for which Ginger Biscuits are suitable:

Dairy Free, Fodmap, Gluten Free, Nut Free, Vegetarian and Vegan.


Preparation: 15 mins + 3 hrs for freeze | Cooking: 10-15 mins | Serves: 20+ biscuits

70 gm coconut oil (room temperature)*
80 gm (1/2 cup) soft brown sugar
50 gm (1/3 cup) rice flour
50 gm (1/3 cup) buckwheat flour
10 gm (1 tbsp) soya flour
1 tsp baking powder (Gluten Free see notes)**
1 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
3 green cardamom pods, ground
2 tsp ginger, ground
1/2 orange, zest
1/2 tsp vanilla
1-2 tbsp soya milk (Fodmap diet see notes)**


CREAM coconut oil and sugar until light and fluffy.
ADD the orange zest and vanilla.
SIFT the flours, baking powder and spices.
MIX the flour and sugar to make a soft dough, adding soya milk as required to pull the ingredients together.
COVER a baking tray in parchment.
SHAPE the dough into small walnut-sized balls using your hands.
PLACE the dough balls on the tray, cover and refrigerate for 15 minutes. (They can be placed quite closely together)
PREHEAT oven to 180 C/350 F/ Gas 4.
BAKE biscuits for 12-15 mins until slightly firm to the touch and only a little coloured (ie they should not brown).
COOL on a wire rack.


– Store in an airtight container.
– Accompanying fruit or soft dessert.


* Substitute with butter (not Dairy Free or Vegan diets).
** Gluten Free baking powder for Gluten Free diet.
*** Fodmap diet se;ect nut milk or low lactose milk.

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