For as long as I can remember my family have been buying ginger nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid helped this classic withstand the test of time. While I’m not claiming this recipe is healthy I have recently read about the health benefits of ginger so we have been trying to incorporate it into more and more recipes.
The ginger nut biscuit or ginger snaps as they are often referred to in the U.S. are simple biscuits flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.
When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.
The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!
Ginger nut biscuits – Recipe Instructions
- 150g butter
- 250 g sugar
- 1 tablespoon golden syrup
- 1 egg
- 250g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 teaspoon ground ginger
- 1 teaspoon cinnamon
- Preheat the oven to 180ºC.
- Mix together butter and sugar until pale and creamy.
- Mix in golden syrup, egg and combined dry ingredients.
- Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
- Bake for 15 to 20 minutes until rich golden brown.