Notes
FROM EXPERIENCE: WINS, FAILS, AND WHAT STUCK
WEIGH YOUR FLOUR. Always use kitchen scales. WEATZERO® is designed for gram-for-gram baking, and weighing delivers the most reliable results every time. DON'T BOIL THE BUTTER MIXTURE. Heat only until the butter melts and the sugar dissolves. If it begins bubbling vigorously, remove it from the heat and allow it to cool slightly before mixing. THE 10-MINUTE HOLD MATTERS. Giving the dough time to rest allows the WEATZERO® flour to fully hydrate, helping the biscuits bake evenly with a crisp texture. WEIGH EACH BISCUIT. We portioned every biscuit dough to 20g using a digital scale. This produced 40 evenly baked biscuits with consistent colour, texture, and crunch. FLATTEN THEM EVENLY.* A gentle press with a fork helps create the classic homemade gingernut appearance while encouraging even baking. DON'T CHASE COLOUR. The biscuits will continue to crisp as they cool. Remove them once they're lightly golden rather than waiting for them to become dark brown. COOL ON THE TRAY FIRST. Leave the biscuits on the baking tray for 5–10 minutes before transferring them to a cooling rack. This helps them firm up without breaking. STORE ONLY WHEN COMPLETELY COOL. Any trapped warmth creates condensation, softening the biscuits and reducing their signature crunch. IF YOUR BISCUITS SPREAD TOO MUCH. Check that the butter mixture has cooled slightly before adding the flour, weigh your flour accurately, and always bake on cool trays lined with baking paper.
Ingredients
Dry Ingredients
- 375 grams WEATZERO® Millet Based All-Purpose Flour – weigh using a kitchen scale
- 1 tbsp (7g) Ground Ginger
- 1 tsp (2.5g) Ground Cinnamon
- 1 tsp (5g) Bicarbonate of Soda
Wet Ingredients
- ¾ cup (200g) Butter, unsalted - chopped
- 1 cup (220g) Brown Sugar - firmly packed
- ½ cup (170g) Golden Syrup
weatzero-classic-gluten-free-gingernut-biscuits-equipment
Method
Melt the Butter Mixture
- Place the butter, brown sugar and golden syrup into a medium saucepan.
- Stir continuously over low heat until the butter has melted and the sugar has dissolved.
- Do not allow the mixture to boil. Transfer to a large mixing bowl and allow to cool for 5 minutes.
Beat Until Smooth
- Using an electric hand mixer, beat the warm butter mixture for 2–3 minutes until smooth and slightly lighter in colour.
Preheat the oven and prepare
- Preheat the oven to 180°C conventional (350°F) or 160°C fan-forced (320°F).
- Line two baking trays with baking paper.
Mix the Dry Ingredients
- In a separate bowl, whisk together the WEATZERO® Millet Based All-Purpose Flour, ground ginger, cinnamon and bicarbonate of soda.
Combine
- Add the dry ingredients to the butter mixture.
- Using a rubber spatula, fold gently until a soft dough forms. Do not overmix.
Rest
- Allow the dough to stand for 10 minutes. This gives the WEATZERO® flour time to fully hydrate before baking.
Shape
- Portion the dough into 20g balls using a digital scale. Roll each portion until smooth.
- Arrange on the prepared baking trays in a 3 x 3 layout, leaving approximately 5cm between each biscuit.
- Flatten gently with the back of a fork to create the classic gingernut finish.
Bake
- Bake for 14–15 minutes or until lightly golden.
- The biscuits should feel just set when removed from the oven. They will continue to crisp as they cool.
Cool
- Leave the biscuits on the tray for 5–10 minutes. Transfer to a cooling rack. Cool completely before storing.
STORAGE RECOMMENDATIONS
- Room Temperature - Store in an airtight container for up to 2 weeks.
- Freezing - Freeze baked biscuits in an airtight container for up to 3 months.
- Freeze the Dough - Freeze the shaped 20g dough balls for up to 3 months.
- Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
SERVING SUGGESTIONS
- Enjoy with a hot cup of tea or coffee.
- Perfect for lunchboxes and afternoon tea.
- Crush over vanilla ice cream for a crunchy dessert topping.
- Serve alongside a cheeseboard with aged cheddar for a savoury-sweet pairing.