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Ginger nut biscuits recipe

Ginger nut biscuits recipe

454 ratings

Fiery ginger nut biscuits are a staple of the biscuit tin and are super-easy to bake at home yourself – you could even get the kids involved for a fun half-term baking project. These simple biscuits are crisp on the outside and slightly chewy in the middle, just right alongside a cuppa. See method

  • Makes 16
  • 15 mins to prepare and 15 mins to cook
  • 61 calories / serving
  • Vegetarian


  • 100g self-raising flour
  • 1 level tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 40g caster sugar
  • 50g unsalted butter, melted
  • 2 tbsp golden syrup
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    2g 8%
  • Sugars

    4g 4%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 9.2g Protein 0.6g Fibre 0.3g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. 
  2. Line 2 large baking trays with nonstick baking paper. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the melted butter and the syrup. Stir until the mixture comes together to form a soft dough.
  4. Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly.
  5. Bake for 12-14 mins until golden and cracked on top. Leave to firm up on the trays for 10 mins, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Freezing and defrosting guidelines

Leave to cool completely, then place on a tray lined with nonstick baking paper and freeze flat. Pack into a freezer bag or container, seal, label and return to the freezer. Freeze for up to 3 months. Leave to defrost at room temperature before serving. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Biscuit recipes

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