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gingernut biscuits on wooden table

Gingernuts (gingersnap cookies)

Karon Grieve
super tasty and easy ginger cookies that are a British classic
3.43 from 7 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course biscuits
Cuisine British
Servings 50 biscuits
Calories 67 kcal

Ingredients
 

  • 350 g self raising flour
  • pinch salt
  • 200 g caster sugar
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 tsp orange zest grated
  • 125 g butter
  • 5 tbsp golden syrup
  • 1 egg beaten
  • sugar to sprinkle
Metric - US Customary

Instructions
 

  • Preheat oven to 160C/325F/Gas 3
  • Grease and line a baking tray
  • Sift together all the dry ingredients into a big bowl so you have plenty of room to work the dough as it forms.
  • Heat the golden syrup with the butter until melted then allow to cool slightly before adding to the dry ingredients.
  • Add the egg to the mixture and start to stir together and then get in there and use your hands to form a dough.
  • Pull off pieces and roll into balls about 1" big and press slightly in the middle as you place them on your baking tray. Make sure you leave plenty of space around each so it can spread as it bakes.
  • Sprinkle with the extra sugar before popping them into the oven.
  • Bake for approximately 15-20 minutes and then cool on a wire rack.
  • This recipe should make about 20 biscuits.

Notes

you will get about 50 cookies if you roll the dough into 1" balls. Roll the balls to about the size of a golf ball and you'll get about 20 giant gingersnap cookies.
They will keep for about a week in an airtight tin or box and can be frozen for up to 3 months too.

Nutrition

Calories: 67kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 47mgPotassium: 11mgFiber: 1gSugar: 6gVitamin A: 95IUVitamin C: 1mgCalcium: 3mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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