Gingernuts – Crunchy Ginger Biscuits - Geoff's Baking Blog (2024)

It is quite a few years since I have eaten gingernuts, a lovely crunchy biscuit that goes so well with a cup of tea. So I decided that it was time to make some, and what a treat they turned out to be.

They are very easy to make, and take so little time that you can be eating them within an hour of starting work. Everything can be done in a bowl, by hand, but I used my trusting immersion blender processor bowl for cutting/rubbing the butter in as it is just so much easier, and quicker.

This recipe only makes 16 biscuits but is easily scaled up to make a larger batch if required.

Although I say, in the recipe, to bake for 12 to 15 minutes it rather depends on how hot a particular oven runs. For mine I baked for 15 minutes and they baked up very well indeed. They were just beginning to darken around the edges, so maybe one minute less might have been even better. But as they were they tasted so good, with the lovely ginger flavour coming through nice and strongly. They had a great crunch to them too. I find them so delicious and easy to eat. It is always good to have a few quick and easy recipes available, and this is certainly one that I will be using again and again.

A wonderful biscuit, from days gone by, which is having a well deserved resurgence in popularity, from the town of Grantham. Grantham Gingerbreads are hollow inside and very crunchy.

Gingernuts – Crunchy Ginger Biscuits

Gingernuts – Crunchy Ginger Biscuits Video

Ingredients:

• 110g(2/3 cup + 1 tbps, based on scooping packed flour into a 250ml cup) plain flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground ginger(you can adjust this amount depending on your own taste preference)
• 1/4 tsp salt
• 40g(3 1/2 tbsp) caster sugar
• 50g(3 1/2 tbsp) unsalted butter, cold and cubed
• 50g(2 tbsp) golden syrup(honey or corn syrup would be a good alternative)

Method: