I’m going through a serious biscuit obsession at the moment. I used to be all about chocolate but since switching to a more plant-based diet, biscuits are my new go-to for a sugar hit. And Gingernuts are up there as one of my most favourites.
These Gingernuts have everything you’d expect from any ginger biscuit. Syrupy sweetness. A ginger hit that packs a punch. And a beautiful crunchy texture. If like me that’s a combination you can’t resist, be prepared to eat the entire batch – these really are addictive!
I also consider myself lucky that the kids aren’t big fans of Gingernuts or Gingerbread which means more for me! A cup of tea with a Gingernut (or four…) is the perfect afternoon treat, especially when you aren’t being harassed by kids to share.
And I know I say this a lot but this recipe really is so simple to make. It calls for a few ingredients and really takes no time at all to make a decent batch of irresistible little biscuits.
An obvious ingredient but a vital one too. I’ve experimented with quantities of ground ginger and found 2tsp to be a nice balance between a distinct ginger taste, whilst not being too weak or overpowering.
Biscuits need a bit of sweetness and these Gingernuts are no exception. Caster sugar is preferable over Granulated in most baking, due to it’s finer texture. You could swap for Golden Caster sugar for a more caramlised flavour.
As well as adding extra sweetness to these beautiful little biscuits, Golden Syrup also helps with the flavour and texture. The familiar warming taste of the syrup comes through alongside the ginger and it also lends itself to the crunch any good biscuit should have.
Looking for more info on Golden Syrup? Look here!
Butter or Margarine
Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but you can use any butter you have to hand.
These biscuits don’t need much of a rise but they do reply on the raising agent in Self-raising Flour to puff them up a little in baking, before the flatten back down, giving them that lovely cracked texture on top.
- 85 g Butter or Margarine
- 115 g
- 225 g Self-raising Flour
- 2 tsp Ground Ginger
- 115 g Caster Sugar
- Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a few baking sheets with a little butter and set aside.
- Add the butter/margarine and golden syrup to a small pan and gently warm over a low-medium heat, until just melted. Alternatively in a microwave-proof bowl, in short bursts in the microwave.
- In a large bowl, mix together the flour, ground ginger and sugar, before adding the melted butter/margarine and syrup. Mix well to create a sticky dough.
- Roll the dough into balls (about 1 tbp of dough per ball) and place onto your pre-greased baking sheets, with a reasonable amount of space between them – they do spread whilst baking.
- Bake in your pre-heated oven for 10-15 minutes until golden. Once cool enough to touch, transfer to a wire rack to cool completely.
Free-from & Vegan
Dairy-free: Simply use a dairy-free margarine as opposed to butter. This will also make your Gingernuts vegan.