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Member recipe

Gingernut Biscuits

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(5 ratings)

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Serves 1 - 20 Biscuits

A crisp and buttery gingernut biscuit that's ideal with a cuppa

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  • 50g Butter
  • 4 tbsp Golden Syrup
  • 50g soft brown sugar
  • 175g Self-raising flour
  • 1 tsp ground ginger


    1. Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
    2. Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
    3. Sift flour and ground ginger into sugar mixture and stir well.
    4. Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
    5. Remove from the oven and transfer to a waire rack to cool completely.

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Comments (7)

gemmafindlay's picture

I added more ground ginger and added ginger syrup ( from crystallised ginger jar) which added the extra heat :-)

lizswan's picture

works every time and you can use the hot mixture as fudge

smartiepants's picture

I think this recipe is basically a good one, but it could do with a pinch of salt and some more ground ginger as even though I used a good quality fresh ground ginger there just wasn't quite enough ooomph to it.

elrapido's picture

so many options: replace the golden syrup with black treacle/molasses for a darker colour and deeper flavour, add cinnamon, ground cloves or cardammon... or all 3!
This recipe is both good on its own and as a basis for experimentation!

elrapido's picture

I use 2 tablespoons on fresh ground ginger but for extra bite I add half a teaspoon of ground white pepper.
I'm non-dairy vegetarian so I replace the 50g butter with 25g creamed coconut and 25g virgin olive oil... very rich.

kazzz32's picture

My favourite biscuit.

coralbrown's picture

Added vanilla extract :-)

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