Gluten Free Ginger White Chocolate Biscuits

Gluten Free Ginger White Chocolate Biscuits

I spent yesterday baking these Gluten Free Ginger White Chocolate Biscuits. They are one of my favourite biscuits (I love ginger) and always get me into the Christmas spirit.

While I haven’t had the chance to get organised for the festive season, leading up to Christmas all I can think about is food. Christmas pudding, Christmas cake, minced pies, gingerbread… yum! So in a few weeks time you can expect to see pictures of gingerbread (my favourite Christmas treat). For now, enjoy these Gluten Free Ginger White Chocolate Biscuits, I could honestly eat them all year!

Let me know if you like them!

Gluten Free Ginger White Chocolate Biscuits
Cook Time
10 mins
Servings: 48 biscuits
  • 3 cups gluten free plain flour
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup firmly packed brown sugar
  • ½ cup treacle
  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  1. Mix the flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl.
  2. Beat butter and brown sugar in large bowl with electric or stand mixer on medium speed until light and fluffy. Add treacle, egg and vanilla; beat well. Gradually beat in the flour mixture on low speed until well mixed.

  3. Press the dough into a thick flat disk. Wrap in plastic wrap and refrigerate for 1-2 hours.

  4. Preheat oven to 180°C (160°C fan forced). Shape dough into 1-inch balls and roll each in granulated sugar. Place 2 inches apart on baking paper.
  5. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 2-3 white chocolate chips into center of each cookie. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.


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