Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.
Homemade Ginger Biscuits
Say hello to the best ginger nuts recipe EVER! It’s easy, tasty and my latest biscuit obsession. All you need are 5 ingredients and less than 25 minutes. Plus, they’re naturally vegan!
Chewy, moreish and full of ginger flavour – all things a good ginger biscuit should be. I’m sharing my tasty recipe with you, and honestly, it’s so easy to make… and a lot harder to stop eating, I’m stuffing my face with a couple as I write this!
I’ve added the perfect ratio of ginger where it’s not overpowering but you can definitely taste it. Hence, the flavour is so tasty, and don’t get me started on the smell (it reminds me so much of Christmas!).
It’s just complete and utter satisfaction, especially when I serve it with a cup of coffee for a quick moment of bliss. You won’t ever need a pack of shop-bought ginger biscuits after trying this!
Why You’ll Like This Recipe
- They’re crisp on the outside and chewy in the middle!
- You can make ginger cookies ahead of time and freeze them for later!
- It’s great for dunking!
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Self-Raising Flour: Use self-raising flour, avoid using plain flour.
- Ground Ginger: I used ginger powder for these cookies, but you can make this recipe with fresh ginger too.
- Light Brown Sugar: Adds sweetness and moistness.
- Golden Syrup: If you don’t have golden syrup, you can use honey instead.
- Margarine or Butter: Use either butter or margarine; I used Stork for this recipe. If you use butter, then it’s no longer vegan.
- Bicarbonate Of Soda: The addition of bicarb helps the biscuits spread out whilst it’s baking in the oven.
How To Make Easy Ginger Biscuits
Here’s a summary of how I make these ginger biscuits. You can get the full recipe instructions on the recipe card below:
Step One:
I melt butter, light brown sugar and golden syrup together in the microwave on a medium to high heat. When microwaving, I like to stop the microwave every 15 to 20 seconds and give the mixture a stir.
Step Two:
Once melted, I add flour, bicarbonate of soda and ground ginger to the mixing bowl and mix everything together until a dough has formed.
Step Three:
I scoop a tablespoon of dough and roll it into a ball using the palms of my hands before adding it to a lined baking tray. Then, I gently press the dough with my fingers to flatten it slightly.
TIP: When rolling the dough into a ball, it may take a while for the dough to come together but it will.
Step Four:
It’s baked in the oven for 10 to 12 minutes. Once baked, I leave the biscuits to cool down for at least 10 minutes. The biscuits will be really soft fresh out of the oven, but they harden as they cool.
My Top Tips
Gently flatten the dough balls before baking it in the oven, this helps the biscuits spread out. Though, if you press too hard the biscuits will turn out too thin and crispy.
If you don’t want the biscuits to spread out too much in the oven, chill the dough in the fridge or freezer for at least 15 minutes before baking. if you do this, then you don’t need to flatten the dough balls too.
If the dough is too dry and is not coming together, add a few spoons of milk or water to help bind it. You don’t want the dough to be too sticky, so add one to two spoons of liquid at a time.
Ginger Biscuit Recipe Variations
Occasionally, I like to add diced stem ginger to this recipe. Not only does it add extra flavour, but also contributes another dimension of texture too.
For a little bit of extra sweetness, I sometimes add dark or milk chocolate chips to the dough.
If you want to make these ginger cookies gluten free, use gluten-free flour when making this recipe. Bicarbonate of soda is naturally gluten-free.
You can also add more spice! I think cinnamon and mixed spice are great flavour additions. The taste turns out similar to my Gingerbread NYC Cookies that are thick, chunky and SO tasty.
What To Serve With Chewy Ginger Biscuits
I love having ginger biscuits with homemade Biscoff hot chocolate or this really easy orange hot chocolate.
You can of course crush the biscuits on top of homemade honeycomb ice cream or this Biscoff ice cream recipe. But there’s nothing like having ginger nuts with a hot cup of tea or coffee!
How To Store & Freeze
I keep mine in an airtight container at room temperature for up to 3 to 5 days. If you want to keep the cookies for longer, then I recommend freezing them.
To freeze, put the ginger biscuits in an airtight container and place them in the freezer for up to 3 months. Before serving, defrost the biscuits at room temperature. You can place them in the oven at a low temperature to speed up the defrosting time.
You can also freeze the dough! Roll the dough into individual balls or one big log and place it into a freezer-safe container. Bake the dough straight from frozen, you’ll need to add an extra 5 to 10 minutes to the baking time.
More Biscuit Recipes
I’ve listed a few more biscuit recipes for you to try:
- White Chocolate Fork Biscuits
- Lemon Biscuits
- Empire Biscuits
- Coffee Kisses
- Christmas Shortbread
- Lemon Drizzle Biscuits
- Crunchy & Chewy Oat Biscuits
- Shrewsbury Biscuits
