Ginger Biscuits

Ginger Biscuits (otherwise known as Ginger Nuts) must be the Irish equivalent to Esther’s Pepernoten – spicey, really crunchy and perfect to dunk into a cup of tea. This is my grandmother’s recipe and I have been eating these ever since I can remember! It makes up to 80 biscuits, but don’t worry, they will disappear fast.

  • 225 grams of butter
  • 340 grams of demerara sugar or other brown (you can use white if stuck, or in France I use cassonade)
  • 1 generous tablespoon of golden syrup — honey does not work as well
  • 1 egg
  • 450 grams of self raising flour (or use plain and add baking powder)
  • 2 tsp ginger (depending on taste)
  • 1 tsp cinnamon (depending on taste)

Cream the sugar and the butter and add the egg and the golden syrup. Sift in the flour and the spices. Make little balls with you hands (I always have volunteers for this part), place them on a buttered tray and press them down. Bake for about 15 minutes at around 170°C degrees.

– Emilie

PS. Whilst I was putting together the post, I had a little search on the internet for Ginger Nut recipes and found this little video. I always forget that baking is actually just science. Who knew that more butter makes a chewy biscuit and more sugar a snappy one?!

9 COMMENTS - Add your own

1. Christine | February 26, 2014 | Reply

Thanks. Think I might make these tonight! Is that 170 degrees Fahrenheit?

2. Emilie | February 26, 2014

Christine, good question! No 170 degrees centigrade! I will correct it now in the post!

3. margaret | February 27, 2014 | Reply

what’s the american equivalent to golden syrup…molasses? thanks!

4. Emilie in Paris | February 27, 2014

Hmm, good question. Golden syrup is also called treacle syrup, I believe. I think that molasses are much darker and have a stronger flavour. I had a quick peak on the internet and saw that there was a brand in the USA called King Syrup which is the equivalent of a golden syrup, which several websites recommended.

5. twiri | February 27, 2014 | Reply

Oh! Thank you so much for posting the recipe, literally obssessed with ginger biscuits! :D making these this weekend when the family comes over! Cheers! x

6. Bonnie L | February 28, 2014 | Reply

Finally making your cookies this morning! Just wanted your readers in the US to know that you can buy Lyle’s Golden Syrup at larger super markets – I got mine at Stop & Shop. It is great for pecan pie!

7. Emilie | March 2, 2014

Thanks for the info Bonnie!

8. julie | March 27, 2014 | Reply

do you think this dough will freeze ok, or best to cook, then freeze ?

9. Emilie | March 27, 2014

I would say freeze dough and then bake. I don’t think the baked cookies would be as crisp if they were frozen and defrosted.

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