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This recipe makes the perfect Ginger biscuit (also known as a Gingernut), great for dunking or munching with a cup of tea or coffee. Plus they can last for a week if stored in a cake tin...that's if you don't eat them all before then! We suggest letting them cool completely before serving to get the familiar Gingernut crunch.


  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.

  2. Place the flour, bicarbonate of soda and ginger in a mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until it makes a crumbly mixture.

    • 225g Allinson Self-Raising White Flour
    • 1 tsp Bicarbonate of Soda
    • 2 tsp Ground Ginger
    • 125g Unsalted Butter
  3. Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.

    • 100g Billington's Unrefined Light Muscovado Sugar
    • 100g Golden Syrup
  4. Roll into about 30 small balls and place well apart on the baking trays.

  5. Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.

Let's Bake

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  1. 5 star rating

    welll it was such an amazing cookies i recommend Delia's ginger biscuits recipe

  2. 5 star rating

    Not too sure what those complaints are about. I made them up not too loose. I used Black treacle as I was out of golden syrup, due to COVID-19,
    They are easy to make and easy to eat.
    Lovely many thanks, brought back memories of my sons who teethed on gingernuts, that was 45 years ago.

  3. 1 star rating

    they were very hard. It was hard to eat and they were very sweet too. would not bake these if you are not into overly sweet things

  4. 5 star rating

    These are one of the best biscuits ever! I adored them!

  5. 5 star rating

    Basic recipe is great however I add 50% extra ginger as I like them hot. I then slightly flatten them Into discs with my fingers before baking.

    As “biscuit” means double bake in French, I take them out after 12 mins and let them cool and then re bake for a further 3 mins. Lovely and crisp and stay that way in an airtight container for a weak.

  6. 5 star rating

    Great to
    Make with kids 🌈

  7. 2 star rating

    These are jolly nice and very tasty. The mixture is too wet to make hard biscuits. At best these are ginger cookies with a chewy centre. I recommend Delia's Crystallised Ginger Oat Biscuits recipe.

  8. 5 star rating

    These tasted great and the first batch looked like they came out of a packet. I live in the States and can’t easily get Golden Syrup. I used 80% Light Cane Syrup and 20% Molasses and they came out just right.

  9. 5 star rating

    Baked these last weekend and they were delicious. Turned out perfectly. Also thank you David Attwood for your tip on using ginger syrup. I also love a hot gingery taste and this certainly did the trick!

  10. 5 star rating

    These are so easy to make and taste delicious.
    I like a very hot gingery taste, so substituted 30g of the golden syrup with Ginger Syrup(I use Opies).
    These have a great fiery kick.

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