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Stack of cookies sitting on some baking paper, with tray of cookies in background.

Gluten-Free Gingernut Cookies

My Gluten-Free Gingernut Cookies are so easy to make and full of delicious flavour. They are gently sweet, thin and crispy with a generous amount of warmth from the ground ginger. Enjoy the crunch of these Ginger Cookies with a cup of coffee or tea - they are ideal for dunking!
Course Afternoon Tea, Morning Tea
Cuisine British
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 35 cookies
Calories 68kcal
Author Alexandra


  • 1 ½ cups (225 g) gluten-free self-raising flour See Note 1
  • ¾ cup (170 g) sugar
  • 1 teaspoon baking/bicarb soda See Note 2
  • 1 ½ tablespoon ground ginger See Notes 3 and 4
  • ½ cup (125 g) unsalted butter
  • ¼ cup (60 ml) golden syrup See Note 5
  • 1 large egg - lightly beaten


  • Preheat your oven to 180 degrees C (355 F).
  • Line two baking trays with non-stick baking paper.
  • Over a low-medium heat or in the microwave, melt the butter and set it aside for 5 minutes to cool slightly.
  • To a medium-size bowl, add your dry ingredients and mix to combine.
  • Add the golden syrup to the butter and stir to combine. Add the lightly beaten egg, and mix well to combine.
  • Add the golden syrup mixture to the dry ingredients and mix well.
  • Roll into small balls, approximately 2 level teaspoons of mixture, or about 3 cm (1 inch) in diameter.
  • Place on the prepared tray leaving a gap of approximately 6 cm (2 ½ inches) as the cookies will spread.
  • Bake in the preheated oven for 11-13 minutes. The cookies should be a rich golden brown colour.
    Remove from the oven and after 2 or 3 minutes, transfer the cookies to a cooling rack. They will still be soft when you remove them from the oven but will become crisp as they cool.
  • Once your baking trays are cool, repeat this process with further batches.
    Store the cooled cookies in an airtight container for up to 5 days.


  1. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. If you do not require the recipe to be gluten-free, you can use regular flour.
  2. Baking Soda is not the same as baking powder.
  3. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
  4. For the best flavour, ensure that your ground ginger is fresh.
  5. Golden syrup is readily available in the UK, Australia and New Zealand and is now available in the international section of some grocery stores in the USA.
  6. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.


Calories: 68kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 34mg | Potassium: 6mg | Fiber: 1g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg