0 comments / Posted on by Gabriel Chua

A gluten-free version of a Christmas favourite. Easy to make and tastes just a sinful as the traditional cookies! Recipe Card Included at the end, bottom of the page.




Butter 500gms

Rice Malt Syrup 120gms

Coconut Sugar 400gms

Bicarbonate Soda 20gms

Ginger Powder 60gms

Cinnamon Powder 40gms

Buckwheat Flour 900gms

Sea Salt 5gms



Butter 50gms

Honey 25gms

Sea Salt 5gms



Gingernut Granola 120gms


Melt butter, rice malt syrup and coconut sugar together in a pan.

In a mixing bowl, combine the bicarbonate soda, ginger powder, cinnamon powder, sea salt, and buckwheat flour.

Add the melted butter mixture in the dry ingredients and mix together until combined and a dough is formed.

Using your hands shape the dough into a rectangular block and place between two sheets of baking paper.

Roll out into half a centimetre thick sheets. Place in the fridge for approximatly 45 minutes to set.

Preheat the oven 180 degrees celcius.

Once the sheets of dough have cooled down and set, cut them into the desired shapes. Place evenly spread out on trays lined with baking paper. 

Bake in the oven for 12 minutes. 

Remove and set aside to cool.

Melt the butter, honey and sea salt to make the glaze.

Brush a generous amount of glaze over cooled cookies and sprinkle with Gingernut Crunch granola.


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