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Gingernuts

June 8, 2020 By Amy 23 Comments

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.


Ingredients:

Ground Ginger
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.

Caster Sugar
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.

Golden Syrup
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.

Self-raising Flour
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.


Print Recipe
4.8 from 10 votes

Gingernut Biscuits

Prep Time20 mins
Cook Time10 mins
Servings: 20

Ingredients

  • 85 g Butter or Margarine
  • 115 g Golden Syrup
  • 225 g Self-raising Flour
  • 2 tsp Ground Ginger
  • 115 g Caster Sugar

Instructions

  • 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.
Why do you use grams in your recipes?

Free-from & Vegan

Dairy-free: Simply use a dairy-free margarine as opposed to butter. This will also make your Gingernuts vegan.


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Filed Under: biscuit, freefrom, recipe, vegan

Comments

  1. William says

    June 8, 2020 at 6:10 pm

    can’t wait to try it & thanks again

    Reply
  2. Carol Back says

    June 8, 2020 at 6:43 pm

    5 stars
    Golden syrup cake – absolutely heavenly. One of the best loaf cakes i have made.

    Reply
  3. Ray says

    June 9, 2020 at 6:14 am

    A lot of ginger biscuits recipes have bicarbonate of soda in but not these?

    Reply
    • Amy says

      June 9, 2020 at 8:08 am

      Nope.

      Reply
  4. Ronnie Best says

    June 9, 2020 at 9:23 am

    Recently made Carrot cake….a first class winner

    Reply
  5. Linda Grove says

    June 9, 2020 at 10:17 am

    5 stars
    Ooh! So moreish!

    Reply
  6. Julia says

    June 9, 2020 at 2:41 pm

    5 stars
    These are delicious! So quick and easy to make too – will definitely be making these again. Thank you for sharing your recipe.

    Reply
  7. Margaret Bowden says

    June 9, 2020 at 3:36 pm

    What can you use instead of Golden Syrup. Can’t get it here. Thanks.

    Reply
    • Amy says

      June 10, 2020 at 4:33 pm

      https://bakingwithgranny.co.uk/tips/golden-syrup/

      Reply
  8. Jenny says

    June 9, 2020 at 7:19 pm

    I’ve tried a few of your recipes now and every one has turned out perfect so far. I can’t wait to have a go at these. However my baking skills / knowledge are somewhat limited and this may seem like a stupid question, but I’ll ask anyway! When you say roll in to balls, do you mean literally that kinda like golf balls or do you mean into rounds / biscuit shapes?

    Reply
    • tracey says

      June 10, 2020 at 7:41 am

      like a ball.

      Reply
    • Amy says

      June 10, 2020 at 4:31 pm

      Like golf balls, only smaller!

      Reply
  9. Helen says

    June 9, 2020 at 8:33 pm

    5 stars
    Super easy recipe. Taste really good – made a double batch (some for the neighbours too!!) and added 5 teaspoons ground ginger and also a pinch of salt. They were perfect! Love the “Baking with Granny” website. Am going to adapt recipe with different flavours.

    Reply
  10. Neil Thomas says

    June 10, 2020 at 5:43 pm

    5 stars
    Recently made shortbread biscuits using your recipe, I’ve had lots of failures with others but yours turned out perfect. THANKYOU.
    Will try Gingernuts soon.

    Reply
  11. Janelle says

    June 11, 2020 at 1:27 pm

    Just made these and they are delicious

    Reply
  12. Gurpreet Bhachu says

    July 10, 2020 at 11:24 am

    Love love love these! So easy and quick to make and everyone loves them. Ive also made cinnamon biscuits, substituting the ginger with ground cinnamon.
    Thanks for the recipe! :)

    Reply
  13. Sana Forrest says

    July 20, 2020 at 11:40 am

    3 stars
    I’ve tried the ginger nut recipe four times now and had no success; they seem fine when I take them out of the oven but when cooled are brick hard and literally impossible to bite through. I’ve tried lowering the temp but no success; I am meticulous about weighing too. HELP any ideas

    Reply
    • Lillian says

      September 12, 2020 at 2:47 pm

      With hard biscuits I find taking them out slightly earlier to be key – if I baked 15mins last batch then I try 12 this time, also if they are still rock hard leave them out on the counter for a couple of days covered with a tea towel if you have pets or fruit flies, the slight moisture in the atmosphere helps. However I have not yet tried these biscuits so cannot promise this will help.

      Reply
  14. Paula says

    November 14, 2020 at 9:42 am

    5 stars
    Omg amazing and so easy!
    I swapped the ginger for cinnamon and added some raisins they were gorgeous

    Reply
  15. Sarah says

    November 28, 2020 at 6:06 pm

    5 stars
    Delicious. I made a half-batch as I was almost out of golden syrup and they made just enough for an after dinner treat. They were so quick to make too – they were made, shaped and cooked in less than 25 minutes. Will definitely be making these again!

    Reply
  16. Tony says

    December 8, 2020 at 9:11 pm

    5 stars
    I’ve made this recipe as few time and they biscuits have always turned out great. I gave my brother some and he keeps asking when am I going to make some more.

    Reply
  17. Rita johnson says

    December 18, 2020 at 1:36 pm

    Just found your Web site done 2 date and wall nut cakes wow turned out brilliant can’t wait to try them…. Going to try your ginger biscuits also will be using your site again….. Thank you..

    Reply
  18. Rita johnson says

    December 18, 2020 at 1:38 pm

    5 stars
    Recommend any none to try your site rating 5 stars

    Reply

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