Gingernuts
Classic homemade Gingernuts with a crisp texture and a warming ginger kick. These easy ginger biscuits use simple ingredients and come together quickly, making them perfect for a no-fuss bake and ideal for enjoying with a cup of tea.
I’m going through a bit of a biscuit obsession at the moment. I used to be firmly in the chocolate camp, but since moving towards a more plant-based diet, biscuits have become my go-to for a sweet treat – and Gingernuts are right up there as one of my favourites.
These Gingernuts tick all the boxes you want from a proper ginger biscuit. A rich, syrupy sweetness, a warming ginger kick that really packs a punch, and that classic crunchy texture that makes them perfect for dunking. If that sounds like your kind of biscuit, fair warning – they’re dangerously moreish.
I’ll also admit I’m quietly grateful that the kids aren’t big fans of Gingernuts or Gingerbread. It means more for me, and there’s nothing better than a cup of tea with a Gingernut (or four…) when you don’t have to share them, too.
And yes – I know I say this a lot – but this recipe really is simple. Just a handful of ingredients, minimal fuss, and you’ll have a batch of proper, old-fashioned Gingernuts ready in no time at all.
Top Tips for Gingernut biscuits:
• Don’t Skip Melting the Ingredients: By melting the butter and syrup, you create the perfect consistency of dough. Without melting, the dough will be too tough and won’t spread when baking. The same goes for working with the dough as soon as you’ve made it. This isn’t a biscuit that you can prep the dough ahead of time.
• Use Block Margarine or Butter: This gives the biscuits structure and helps create that classic crisp texture. Soft spread margarine can cause them to spread a bit too much.
• Space Well Apart on the Tray: Gingernuts spread as they bake, so leave a little room between each one to keep them round rather than merging together in one massive biscuit.
• Don’t Overbake: Gingernuts should still feel slightly soft when they come out of the oven – they will continue to firm up and become properly crunchy as they cool.
• Adjust the Ginger to Your Taste: If you like a milder ginger taste in your biscuits, reduce the ground ginger slightly. For a real kick, add a pinch extra.
• Let Them Cool Completely: The biscuits are fragile when hot but will firm up nicely once cooled, making them easier to handle and store. Leave them on the trays until they’ve cooled a bit to prevent them falling apart.
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
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Gingernut Biscuits
INGREDIENTS
- 85 g Butter or Block Margarine
- 115 g
Golden Syrup (Substitutions) - 225 g Self-raising Flour
- 2 tsp Ground Ginger
- 115 g Caster Sugar (Superfine Sugar)
EQUIPMENT
- Small Saucepan
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of baking sheets with greaseproof paper. Set aside.
- Add the butter/margarine and golden syrup to a small pan and heat over a low-medium heat, until warm and melted.
- 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 soft, smooth dough.
- Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-lined baking sheets, with a reasonable amount of space between them – they do spread whilst baking.
- Bake in your pre-heated oven for 12-15 minutes until the edges are golden and the tops have a cracked appearance. They may have risen a little in the oven but they will flatten down again while they cool.
- Once cool enough to touch, transfer to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage
- Store cooled Gingernuts in an airtight container at room temperature for up to 5 days. The texture will change as time passes (as biscuits do), but they will still taste delicious.
Substitutions & Variations
- Butter or Margarine: Use block margarine or butter for best results. Soft spreads can affect the texture and cause excess spreading.
- Golden Syrup: If you can’t get your hands on Golden Syrup where you are in the world, have a look at my Golden Syrup substitutions instead.
- Ginger: The amount of ground ginger gives a warming kick without being overpowering. Increase slightly if you prefer a stronger ginger flavour.
Gingernuts are a traditional ginger-flavoured biscuit, popular in the UK and other Commonwealth countries. They’re known for their crisp, crunchy texture and warming ginger taste, making them perfect for dunking in a cup of tea.
No, classic Gingernut cookies do not contain nuts. They’re made with simple ingredients like flour, sugar, butter, syrup, and ground ginger.
The word “nut” in Gingernuts refers to the biscuit’s hard, crunchy texture, rather than any actual nut ingredients. Historically, biscuits described as “nuts” were simply firm or hard.
Gingernuts are soft when they first come out of the oven and crisp up as they cool. If they are still soft once completely cooled, they may need an extra minute or two in the oven next time.
Over-spreading is usually caused by using a soft spread margarine instead of butter or block margarine. The higher water content in a soft spread margarine means the biscuits can’t hold their shape as well while baking.
Yes, but not “break your teeth” hard. Gingernuts are traditionally a crisp, crunchy biscuit. If you prefer them slightly softer, bake them for a minute or so less.
Free-from & Vegan:
Gluten-Free: This recipe has not been tested using gluten-free flour but it should work well with swapping the self-raising flour for a gluten-free self-raising flour Sometimes gluten-free flours can be a little dier, so you may want to add a little extra butter or syurp to counter-act this.
Dairy-Free: To make these dairy-free Gingernut biscuits, use a dairy-free block margarine in place of butter. Avoid soft spreads, as they can affect the texture of the biscuits.
Egg-Free: This Gingernuts recipe is naturally egg-free.
Vegan: These Gingernuts are vegan when made using dairy-free block margarine.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Originally published in June 2020. Updated in February 2026.
Thank you to Naomi Seiler for creating the updated photos.
Golden syrup cake – absolutely heavenly. One of the best loaf cakes i have made.
can’t wait to try it & thanks again