130g/4⅔oz lactose free unsalted butter

80g/2¾oz treacle

50g/1¾oz golden syrup

50g/1¾oz stem ginger in syrup, finely chopped

3 tbsp syrup, from the stem ginger

1 lemon, zest only

130g/4⅔oz soft light brown sugar

500g/1lb 2oz gluten free plain flour

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp freshly grated nutmeg


Preheat the oven to 180C/160C Fan/Gas 4. Line two large baking trays with baking paper.

In a saucepan, heat the lactose free butter, treacle, golden syrup, stem ginger and syrup, lemon zest and sugar over a medium heat until melted and well combined.

Sift the gluten free flour, ground ginger, cinnamon and nutmeg into a mixing bowl and stir together.

Slowly add the warm wet mixture, mixing all the time with a wooden spoon until just combined. Briefly knead to bring the dough together.

Roll out the dough between two sheets of greaseproof paper (it is quite sticky) until about 3—4mm thick.

Cut out shapes using a biscuit cutter and transfer to the prepared trays (the biscuits don’t spread much so you can put them quite close together).

Bake for 15 minutes, or until firm and golden-brown. Place on a wire rack to cool completely.

Recipe adapted from: Good Food

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