Old Fashioned Ginger Nut Biscuits | Ginger Snaps | Easy Ginger Cookies | Home Made Ginger Snaps
Updated: Dec 15, 2022
Although I learnt this recipe very recently, the recipe comes from a book almost 50 years old!
It's a simple and easy recipe that anyone can make. And it is so delicious, I've already made it several times!
If you love Ginger Snaps, you have to try this recipe. It's not overly sweet like the ones you buy in the supermarket. In fact, we have reduced the sweetness to our taste and I think it's perfect! Definitely try it! And if you love it, be sure to post a comment! ENJOY!!
Old Fashioned Ginger Nut Prep Time: 50 Minutes (Approx)
Biscuits Recipe Makes 35-36 Biscuits
285g (2 Cups) Self Raising Flour
70g (1/2 Cup) Soft Brown Sugar
70g (1/3 Cup) Caster Sugar
5ml (1tsp) Baking Soda
35ml (7tsp) Ground Ginger
170g (6oz) Salted Butter
15ml (1 TBSP) Golden Syrup
30ml (2 TBSP) Milk
Place all the dry ingredients into a mixing bowl. Mix using a whisk to ensure it's mixed thoroughly.
Note: 7tsp Ginger Powder may seem like a lot, but these are Ginger biscuits after all! If you want to reduce the amount of Ginger, or your Ginger is very strong, try using 5tsp to start with.
Melt the Butter in a saucepan over a gentle heat. Make sure it does NOT come to a boil. When it’s almost melted, turn off the heat and add the Golden Syrup.
Mix the melted Butter and Syrup mixture with the dry ingredients and add the Milk. Mix thoroughly using your hands or a spoon.
Preheat the oven to 160ºC.
Shape the dough into about 36 equal small balls.
Tip: I use a 1” round scoop (available in my online store) as this ensures the biscuits are equal in size.
Place the dough balls on a baking tray lined with parchment or greaseproof paper.
Be sure to leave at least 1” space between the balls, leaving enough space for the biscuits to expand.
Bake in the oven for 16-18 minutes until they are dark golden brown. In my oven, 18 minutes in the middle rack is perfect!
Tip: Baking one tray at a time allows for even browning (even for a fan oven).
Once the biscuits are baked, leave them on the tray to cool completely. Don't remove them from the tray until they are cooled. This allows them to finish cooking.
Note: The biscuits will crisp up within a few hours. If you taste them once they are just cooled, you may find the centre a little soft, but don't worry! They will be perfect the next day!
Store in an airtight container and ENJOY!!