About the bake
This recipe makes the perfect Ginger biscuit (also known as a Gingernut), 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! We suggest letting them cool completely before serving to get the familiar Gingernut crunch.
Method
Step 1:
Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
Step 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.
Step 3:
Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.
Step 4:
Roll into about 30 small balls and place well apart on the baking trays.
Step 5:
Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.
Ingredients
- 225g Allinson's Self Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground ginger
- 125g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 100g Golden syrup
- 225g Allinson's Self Raising White Flour
Utensils
- Two baking trays
- Baking paper
- Mixing bowl
- Rolling pin
- Cooling rack
Recipe Reviews
welll it was such an amazing cookies i recommend Delia's ginger biscuits recipe
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.
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
These are one of the best biscuits ever! I adored them!
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.
Great to
Make with kids 🌈
Ingredients
- 225g Allinson's Self Raising White Flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground ginger
- 125g Unsalted butter (softened)
- 100g Billington's Unrefined Light Muscovado Sugar
- 100g Golden syrup
- 225g Allinson's Self Raising White Flour
Utensils
- Two baking trays
- Baking paper
- Mixing bowl
- Rolling pin
- Cooling rack