Gingernut Biscuits
Classic homemade Gingernuts with a crisp, crunchy texture and a warming ginger kick. Made with simple ingredients and minimal fuss, these old-fashioned ginger biscuits are perfect for baking at home and ideal for dunking in a cup of tea.
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Servings: 16
INGREDIENTS
- 85 g Block Margarine or Butter
- 115 g Golden Syrup (see Golden Syrup note below)
- 225 g Self-raising Flour (see Self-raising Flour note below)
- 2 tsp Ground Ginger
- 115 g Caster 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
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute but unfortunately won't give the same flavour, so I would recommend trying to source some golden syrup for the best results. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Self-Raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 225g (1¾ cups) plain flour and 3 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Substitutions
- Butter or Margarine: Use block margarine or butter for best results. Soft spreads can affect the texture and cause excess spreading.
- Ginger: The amount of ground ginger gives a warming kick without being overpowering. Increase slightly if you prefer a stronger ginger flavour.
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.
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