Crisp and crunchy ginger biscuits, based on the infamous ‘Gingernut’. These are simple, quick, hard to get wrong, and pack a wonderfully strong ginger punch.
These biscuits came around when I was in need of a quick fix… I really fancied a biscuit, but had very little lying around the house. After a quick, rushed look through the cupboards, I found I still had half a packet of crystallised ginger, and decided I would give ginger biscuits a try.
Now, I have to admit that I never ate a Gingernut biscuit before I cut out dairy – but many people since have sampled these and tell me they’re even better than the original. The amount of ginger here is not for the faint hearted. By using crystallised ginger and ground ginger, the flavour is unmistakeable, and almost a little on the warm side. I also, controversially, use demerara sugar in my Gingernuts. I love the caramel flavour it adds to any baking dish, and here, it really ramps up the crunchiness.
Often, I complain that I rarely go back to my good bakes and do them again. I’m always on the hunt for a new recipe to write, and as there are only two of us in our household, we already have a lot of sweet things to eat just from one recipe a week! However, these I can truly say have been the exception to the rule. I have so far made them 5 times since the first trial… and am making them again as we speak! If that’s not testament enough to their greatness, then I just don’t know what is!
Makes 16 biscuits. Takes 15 minutes, plus baking and cooling time.
- 30g crystallised ginger
- 110g self raising flour
- 1 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 40g demerara sugar
- 50g dairy free block butter – I used Stalk block for biscuits and pastry (it’s dairy free!)
- 50g golden syrup
- Line a large baking tray with greaseproof paper and preheat the oven to 180 degrees.
- Finely chop the crystallised ginger and add to a medium bowl with the flour, ginger, cinnamon, bicarbonate of soda and sugar and briefly mix.
- Add the butter, and rub between your fingers until it resembles uneven breadcrumbs.
- Add the golden syrup, and use your hands to bring the dough together.
- Divide the dough into 4 pieces, and then each piece into 4 again (so you have 16 in total).
- Roll each into a small ball, and then flatten slightly with your thumb as you place it on the lined baking tray.
- Bake in the preheated oven for 10 – 15 minutes until a dark golden brown. Watch them like a hawk after 10 minutes – because of the golden syrup they can very quickly go from perfect to burnt!
- Once baked, leave to cool on the tray for 5 minutes, then transfer to a wire rack to fully cool.