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Member recipe

Gingernut Biscuits

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(9 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.

Comments, questions and tips

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26th Sep, 2018
Doubled the ginger, added nutmeg and cloves. Absolutely fantastic. Really excellent.
26th Sep, 2018
"Serves 1 - 20 biscuits" Love it! My kind of portion! :)
1st Nov, 2016
Wow, these are fab :) I added a bit more ground ginger, some cinnamon, black pepper and a chopped up 200g bar of dark chocolate (sorry, chocolate ginger addict) and they are amazing!
16th Oct, 2016
Salted or unsalted butter?
17th Oct, 2012
Yummy! I added more ground ginger and added ginger syrup ( from crystallised ginger jar) which added the extra heat :-)
24th Jun, 2012
works every time and you can use the hot mixture as fudge
smartiepants's picture
4th Feb, 2012
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.
26th Oct, 2013
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!
26th Oct, 2013
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.
27th Jan, 2012
My favourite biscuit.


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