• A packet of gluten-free ginger biscuits premix, showcasing vibrant packaging with an image of golden-brown, crunchy ginger biscuits laid neatly, highlighting their crumbly texture.
  • 16 Gluten-Free Ginger Biscuits Premix - simple bake
  • 8 Gluten-Free Ginger Biscuits Premix - simple bake
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simple bake

16 Gluten-Free Ginger Biscuits Premix

16 Gluten-Free Ginger Biscuits Premix

£9.50 GBP
£9.50 GBP
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Snuggle Up With Our Cosy Gluten-Free Ginger Biscuits Premix!

Hello, dear friend! Imagine a rainy afternoon, a warm kitchen filled with the spicy-sweet perfume of ginger biscuits baking in the oven. Now, picture enjoying those moments without a hint of gluten in sight. That's the promise of our Gluten-Free Ginger Biscuits Premix your new baking best friend.

What makes our premix stand out? It's like a heartfelt embrace for everyone, especially those navigating the tricky waters of gluten-free baking. We believe that everyone deserves a cookie, no matter their dietary needs.

Our Gluten-Free Ginger Biscuits Premix is lovingly crafted with a blend of high-quality, gluten-free flours, ensuring they're safe for celiac and gluten-sensitive folks. Each pack contains everything needed to whip up a batch of heartwarming biscuits, just add egg and butter! The result? Perfectly textured biscuits with a robust ginger flavour that warms from the inside out.

But why choose gluten-free? Besides being inclusive, our ginger biscuits are easier on the digestive system, offering a sweet treat without the post-snack slump. Perfect for everyone, from spirited toddlers to wise grandparents, they're a testament to the joy of baking and sharing.

Ready to fill your kitchen with the comforting aroma of ginger biscuits? The magic of baking with our Gluten-Free Ginger Biscuits Premix. Here's to baking memories, one biscuit at a time

Ingredients:

Gluten-free flour Mix[Organic White Rice Flour, Organic Brown Rice Flour, Arrowroot Powder, Organic Tapioca Starch], Brown Sugar, Organic Golden Cane Sugar, Organic Ground ALMONDS (TREE NUTS), Ginger Powder, Vanilla Powder, Organic Cinnamon Powder, Baking Soda, Salt, Organic Ground Nutmeg, Ground Cloves, Gluten Free Baking Powder

The sugar and vanilla will come in a separate pouch.

Weight: 464g.


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Simple Bake Cookie Premix — First Bake FAQ

Baking our gluten-free cookie premix for the first time? Here's what to expect at every stage, so you know exactly what 'right' looks like.

Why is my cookie dough crumbly rather than smooth?

Gluten-free cookie dough can look slightly more crumbly than wheat dough before it comes together — keep mixing gently and it will bind. If it still feels dry, a teaspoon of water or extra melted butter, added a little at a time, brings it together.

Should I chill the dough before baking?

Yes, we'd recommend it — chilling for 15–20 minutes firms up the fat in the dough, which helps the cookies hold their shape and stops them spreading too thin in the oven.

Why did my cookies spread too much (or not enough)?

Spreading is mostly about dough temperature and tray heat. Warm dough or a hot tray straight from a previous batch causes more spread — chill the dough and let trays cool between bakes for a more even result.

How do I know they're done — they still look a bit soft in the middle?

That's exactly what you want. Gluten-free cookies should look slightly underdone in the centre when you take them out — they carry on setting as they cool on the tray, and this is what keeps them soft rather than dry.

Why are they so soft straight out of the oven?

All cookies are fragile hot from the oven, gluten-free ones especially so. Leave them on the tray for 5–10 minutes to firm up before moving them to a wire rack — trying to lift them too soon is the most common cause of breakage.

How much space should I leave between cookies on the tray?

Around 5cm is plenty, as our dough is formulated not to spread excessively — but a little extra room never hurts if you're baking a larger batch.

How long do they stay fresh, and can I freeze the dough?

Baked cookies keep well in a sealed container for up to 5 days. Unbaked dough can be rolled into balls and frozen — bake straight from frozen, just add an extra minute or two.