Ginger Biscuits / Ginger Snaps / Ginger Nuts


As-Salaamu Alaykum,

I originally thought Ginger Biscuits also known as Ginger Snaps and Ginger Nuts were a British speciality but it seems these biscuits are popular in many countries like gingerbread, all of course with varying recipes including different spices and sometimes with the addition of molasses and the common ingredient being? yep, Ginger.


Here is the original recipe in my grandmother’s old Be-Ro recipe book which was missing it’s cover and many of it’s pages when i found it amidst the mess in our attic / storage room.
Beforehand I wanted to check that Be-Ro had not made any changes to the recipe since the unknown edition i had in front of me and sure enough it’s the same recipe but with one correction the amount of self-raising flour in my edition said 8oz (200g) but after seeing the recipe online and checking with google 8oz =225g so what do you know? major brands aren’t infallible!
Due to a high amount of sugar these lovelies snap on demand and with a hint of warm, earthy ginger you will almost be convinced it’s Autumn already.
What better than a simple recipe that almost anyone can make at home using basic equipment and ingredients that most home bakers would have in their cupboard at any given time.
I will say one thing, you could get away with increasing the amount of ginger in the recipe by another teaspoon to really get your taste buds going but trust me either way, it will be hard for you to ration yourself to having only 1.
Not forgetting these are 1 of the most sturdiest biscuits according to this study  therefore, you are free to get dunking! I’ll have a tea, please.

Ginger Biscuits

Yields 36
a ginger flavoured crinkle cookie


  1. 225 grams self raising flour
  2. pinch salt
  3. 1 (or 2) teaspoon ground ginger
  4. 100 grams granulated or caster sugar
  5. 75 grams unsalted butter
  6. 100 grams golden syrup
  7. 1 large (63-73 grams) egg, beaten


  1. Heat oven to 180C, 350F, Gas Mark 4. Line then lightly grease some baking trays (i used 2, twice so that means 4 batches went into oven but it all depends on size of your oven and baking trays).
  2. Mix together all dry ingredients.
  3. In a medium saucepan on medium – low heat warm the syrup and butter. Add to the dry ingredients with the beaten egg and mix well with a wooden spoon/ silicon spatula.
  4. Please teaspoons of mixture onto the baking trays and bake on middle shelf for 12-15 minutes, rotate baking trays at half time to ensure even colouring.
  5. Remove from oven and leave to cool on baking trays 5 minutes before transferring and leaving to cool on a wire rack.


  1. Use the freshest ground ginger you have to ensure best results.
  2. If you choose to use 2 teaspoons ground ginger instead of 1 i would advise you reduce the flour amount by 1 teaspoon so that the texture of the biscuit dough isn’t too dry or add a few more grams butter.
Ginger Biscuits / Ginger Snaps / Ginger Nuts
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Ginger Biscuits / Ginger Snaps / Ginger Nuts

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