Gingernuts – Crunchy Ginger Biscuits

4.5/5 - (27 votes)

It is quite a few years since I have eaten gingernuts, a lovely crunchy biscuit that goes so well with a cup of tea.  So I decided that it was time to make some, and what a treat they turned out to be.

They are very easy to make, and take so little time that you can be eating them within an hour of starting work. Everything can be done in a bowl, by hand, but I used my trusting immersion blender processor bowl for cutting/rubbing the butter in as it is just so much easier, and quicker.

This recipe only makes 16 biscuits but is easily scaled up to make a larger batch if required.  

Although I say, in the recipe, to bake for 12 to 15 minutes it rather depends on how hot a particular oven runs.  For mine I baked for 15 minutes and they baked up very well indeed.  They were just beginning to darken around the edges, so maybe one minute less might have been even better.  But as they were they tasted so good, with the lovely ginger flavour coming through nice and strongly.  They had a great crunch to them too.  I find them so delicious and easy to eat.  It is always good to have a few quick and easy recipes available, and this is certainly one that I will be using again and again. 

A wonderful biscuit, from days gone by, which is having a well deserved resurgence in popularity, from the town of Grantham.  Grantham Gingerbreads are hollow inside and very crunchy.

Gingernuts – Crunchy Ginger Biscuits
Gingernuts – Crunchy Ginger Biscuits Video


  • 110g(2/3 cup + 1 tbps, based on scooping packed flour into a 250ml cup) plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger(you can adjust this amount depending on your own taste preference)
  • 1/4 tsp salt
  • 40g(3 1/2 tbsp) caster sugar
  • 50g(3 1/2 tbsp) unsalted butter, cold and cubed
  • 50g(2 tbsp) golden syrup(honey or corn syrup would be a good alternative)


  1. Preheat the oven to 190C/170C Fan/375F
  2. Line one or two baking trays with parchment paper
  3. Add the sugar, ginger, baking powder, baking soda and salt into the flour and stir around.
  4. Place into the bowl of a processor and add the butter.
  5. Process until the butter is incorporated and the mixture is grainy and almost clumping together.
  6. Tip out into a bowl and add the golden syrup and then stir until it starts to clump.
  7. Use a hand to squeeze the mixture together to create a nice soft dough.
  8. When the dough has all come together divide into 16 equal pieces of 16 to 17 grams each.
  9. Roll each piece into a ball and place on the baking tray, leaving a good gap between each. 
  10. Press down a little to flatten the tops.
  11. Bake in the oven for 12 to 15 minutes, until the biscuits have spread and flattened and they are cracked.
  12. Remove from the oven and leave on the tray for 5 to 10 minutes.
  13. Transfer to a wire rack to cool completely.


  1. I reduced baking powder to just 1 tsp and used only 15g of syrup and replaced remaining 35g of the syrup with ginger n rhubarb jam, I added 1 level tsp of syrup from stem ginger jar.
    Biscuits lovely taste n good snap.

  2. Hi Geoff,
    Thank you very much for this recipe I try it yesterday and it turned out great 😊 But, perhaps I store it not right (in a glass box), because today the biscuits are soft instead of crunchy. Can you give me an advice ? Best wishes from Germany, Martina

    • Hi Martina. The biscuits should be stored in an airtight container, once they are cooled down. They should stay crisp and crunchy. If they are soft you can heat them in the oven again and they should crisp up.

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