These delicious, spicy and fiery ginger biscuits should be in everyone's biscuit tin! They are super simple to make, a little bit crisp on the outside, and soft on the inside. A perfect cookie for dunking into your afternoon cuppa!
Why You Will Love These Ginger Biscuits
- A quick, easy, no-chill cookie recipe!
- Full of delicious holiday flavors such as ginger, cinnamon, mixed spice, and molasses.
- A great all-around biscuit that is perfectly complimented by a delicious cup of hot tea or coffee.
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
- Flour - plain, all-purpose, or standard-grade flour.
- Caster sugar can be substituted with white granulated sugar. Plain white or caster sugar gives a crispness to this biscuit that is otherwise completely lost with just using icing sugar.
- Granulated sugar for the sugar coating on the biscuit. This
- Ground ginger, cinnamon, and mixed spiced to give this biscuit that delicious fiery ginger flavor.
- The golden syrup adds a nice flavor to this biscuit but can be substituted for molasses.
- Baking soda adds a little lift to the biscuits.
- An egg binds everything together.
- Butter adds a nice rich flavor to this biscuit.
Test the freshness of your baking powder or baking soda (bicarbonate of soda or bread soda) by placing a small amount in some boiling water. If it bubbles and fizzes, it's good to use!
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
How to Make Ginger Biscuits
Step 1- Preheat and prep
Preheat the oven to 180°C/355F, or 160°C fan-forced. Line two baking trays with baking paper or silicon mats.
Step 2 - Cream butter and sugar
Cream the butter using a stand mixer, electric hand mixer, or whisk until the butter is light and fluffy. About 3 to 5 minutes. Add in the sugar and cream for a further 3 to 5 minutes.
Step 3 - Add the egg and golden syrup
Add the egg and beat into the sugar-butter mix for 2 to 3 minutes. Then add in the golden syrup and stir through to combine.
Step 4 - Mix the dry ingredients
In a smaller bowl and whisk together the flour, ginger, cinnamon, mixed spice, and salt. Add to the wet ingredients and mix together until a soft dough forms.
Step 5 - Make and Bake
Using a cookie or ice cream scoop, scoop out portions of cookies. Roll the cookies in the sugar, and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 15-20 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before lifting them onto a cooling rack to cool completely.
Pro Tips for this Recipe
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F, or the gas mark by 1.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.
Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
These cookies can be stored in an airtight container for up to a week.
The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, follow the preheat and baking directions as per the recipe.
Ginger Biscuits FAQ
A ginger biscuit, ginger snap, or ginger nut is a biscuit or cookie that is flavored with ginger. These biscuits can be made with molasses or golden syrup.
Yes! I recommend freezing the ginger biscuit cookie dough in individual portions. Bake from frozen in an oven that has been preheated to 190°C/375F, and bake for 10-15 minutes.
Yes! To allow the flavors in the biscuit to develop more, simply chill the cookies overnight or for up to 72 hours in the fridge and then bake according to instructions.
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- 170 grams butter
- 200 grams sugar
- 1 egg large
- 42 grams golden syrup molasses
- 300 grams flour
- 4 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1 teaspoon mixed spice pumpkin spice
- ¼ teaspoon salt
- 50 grams granulated sugar (optional extra)
- Preheat the oven to 180°C/355F, or 160°C fan-forced. Line two baking trays with baking paper or silicon mats.
- Cream the butter using a stand mixer, electric hand mixer, or whisk until the butter is light and fluffy. About 3 to 5 minutes. Add in the sugar and cream for a further 3 to 5 minutes.170 grams butter, 200 grams sugar
- Add the egg and beat into the sugar-butter mix for 2 to 3 minutes. Then add in the golden syrup and stir through to combine.42 grams golden syrup, 1 egg
- In a smaller bowl and whisk together the flour, ginger, cinnamon, mixed spice, and salt. Add to the wet ingredients and mix together until a soft dough forms.300 grams flour, 4 teaspoons ground ginger, 1 teaspoons ground cinnamon, 1 teaspoon mixed spice, ¼ teaspoon salt
- Using a cookie or ice cream scoop, scoop out portions of cookies. Roll the cookies in the sugar (optional extra step), and place them on the baking sheet about 3 inches or 7cm apart. Alternatively, roll out balls of dough about 3cm or just over an inch in diameter. Bake for 15-20 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before lifting them onto a cooling rack to cool completely.50 grams granulated sugar
Nutrition information is an estimate, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.