Gingernuts

  • Total Time

    27m
    • Prep Time

      15m
    • Bake Time

      12m
  • Serves

    18


This recipe makes the perfect ginger biscuit, great for dunking or munching with a cup of tea or coffee. Plus they can last for a week if stored in a cake tin...that's if you don't eat them all before then!

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.

  2. Place the flour, bicarbonate of soda and ginger in a mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until it makes a crumbly mixture.

    • 225g Allinson Self-Raising White Flour
    • 1 tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
    • 125g Unsalted Butter
  3. Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.

    • 100g Billington's Unrefined Light Muscovado Sugar
    • 100g Golden Syrup
  4. Roll into about 30 small balls and place well apart on the baking trays.

  5. Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    welll it was such an amazing cookies i recommend Delia's ginger biscuits recipe

  2. 5 star rating

    Not too sure what those complaints are about. I made them up not too loose. I used Black treacle as I was out of golden syrup, due to COVID-19,
    They are easy to make and easy to eat.
    Lovely many thanks, brought back memories of my sons who teethed on gingernuts, that was 45 years ago.

  3. 1 star rating

    they were very hard. It was hard to eat and they were very sweet too. would not bake these if you are not into overly sweet things

  4. 5 star rating

    These are one of the best biscuits ever! I adored them!

  5. 5 star rating

    Basic recipe is great however I add 50% extra ginger as I like them hot. I then slightly flatten them Into discs with my fingers before baking.

    As “biscuit” means double bake in French, I take them out after 12 mins and let them cool and then re bake for a further 3 mins. Lovely and crisp and stay that way in an airtight container for a weak.

  6. 5 star rating

    Great to
    Make with kids 🌈

  7. 2 star rating

    These are jolly nice and very tasty. The mixture is too wet to make hard biscuits. At best these are ginger cookies with a chewy centre. I recommend Delia's Crystallised Ginger Oat Biscuits recipe.

  8. 5 star rating

    These tasted great and the first batch looked like they came out of a packet. I live in the States and can’t easily get Golden Syrup. I used 80% Light Cane Syrup and 20% Molasses and they came out just right.

  9. 5 star rating

    Baked these last weekend and they were delicious. Turned out perfectly. Also thank you David Attwood for your tip on using ginger syrup. I also love a hot gingery taste and this certainly did the trick!

  10. 5 star rating

    These are so easy to make and taste delicious.
    I like a very hot gingery taste, so substituted 30g of the golden syrup with Ginger Syrup(I use Opies).
    These have a great fiery kick.

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close