Gluten-free Gingernut Biscuits (made with lard)

Traditional ginger biscuits that are crisp and crunchy. This Dairy-free, Gluten-free and Paleo recipe is made with ground almonds, tapioca flour and lard.

Gluten-free Gingernut Biscuits (made with lard)

A true gingernut biscuit should be hard and crisp, rather than soft and chewy. The texture of a biscuit is determined by the amount of liquid used in the recipe. Recipes which have a higher ratio of liquid ingredients to dry ingredients will fall into the squidgy cookie category. Lard is the preferred baking fat for crisp biscuits, since it is 100% fat, whereas butter is 20% water. Sugar should be considered as a liquid ingredient, since it melts in the oven and weakens the structure. This means that less sugar is used in biscuit recipes which call for a crisp texture. Honey is a great sweetener for gluten-free baking, as it attracts water. This keeps bakes nice and moist in the absence of highly-absorbent gluten proteins. However, for bakes which are supposed to be dry and hard, coconut palm sugar is more appropriate.

Quick Tips
  • Roll the dough between two sheets of baking paper – this stops it from sticking to the rolling surface.
  • Use a flat baking tray – deep-sided trays will trap steam and stop the biscuits from crisping up.
  • Rest the dough in the fridge – by giving the fat time to resolidify, it will hold its shape better in the oven.
makes cooking time
20 small / 12 large
Gluten-free Gingernut Biscuits (made with lard)
Ingredients Instructions
  • 2 1/2 cups (225g) ground almonds
  • 5/8 cup (75g) tapioca flour
  • 1 cup (100g) coconut palm sugar
  • 3 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (101g) lard, cut into small cubes
  • 1 egg, lightly beaten with a fork
  1. Combine the dry ingredients in a mixing bowl (ground almonds, tapioca flour, coconut palm sugar, ginger, cinnamon, nutmeg, cloves and salt). Stir until evenly mixed.
  2. Place the lard in a saucepan. Heat over a low heat until completely melted.
  3. Pour the lard and the egg over the dry ingredients. Mix with a butter knife, and then with your hands. Press together to form a firm but pliable dough.
  4. Line a flat metal baking tray with baking paper.
  5. Lay a sheet of baking paper on a chopping board. Form the dough into a ball and place on top of the baking paper. Sandwich another sheet of baking paper on top, and roll out the dough to about 1/2 cm thick. Peel off the top sheet and cut out the biscuits using a 6.5 cm / 2.5 inch cutter. Use a palette knife or fish slice to transfer each biscuit to the prepared baking tray. Collect up the trimmings into a ball, and repeat until all the dough is used – the mixture should make about 20 (alternatively, use a 7.5 cm / 3 inch cutter to make 12 larger biscuits).
  6. Arrange on the lined baking tray. Leave some space between each biscuit, as this will help with browning. Transfer to the fridge and leave to rest for 30 minutes.
  7. Preheat the oven to 160°C/355°F.
  8. One rested, removed the biscuits from the fridge. Transfer to the lowest shelf of the preheated oven. Bake for 13-15 minutes, until brown on top and firm to the touch. Turn the tray halfway through for even colouring.
  9. Transfer onto a wire cooling rack using a palette knife or fish slice. Once cooled, transfer to an airtight container and store at room temperature, where they will keep for 1 week.

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