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27Total Time
15Prep Time
12Bake Time


Quick and easy

12 Reviews

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.

27Total Time
15Prep Time
12Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

    Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.

  4. Step 4:

    Roll into about 30 small balls and place well apart on the baking trays.

  5. Step 5:

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


    • 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 Silver Spoon Golden Syrup


  • Two baking trays
  • Baking paper
  • Mixing bowl
  • Rolling pin
  • Cooling rack

Nutritional Information

per 26g
  • 133cal Energy
  • 5.8g Fat
  • 3.6g of which Saturates
  • 19g Carbohydrates
  • 9.7g of which Sugars
  • 1.3g Protein
  • 0.3g Salt

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