Ginger Nuts

Ginger Nuts

The Ginger Nut – or ginger snap – is a universally popular biscuit first produced in Britain in the mid-nineteenth century. One of the hardest biscuits on the market, Ginger Nuts are renowned for being superb “dunkers” capable of withstanding even the hottest of tea. However, not only are these wonderful biscuits hardy in texture, they also have an incredibly robust flavour. It’s hard to be left wanting when someone cracks the Ginger Nuts out.

If you’ve ever tried to bake your own Ginger Nuts you’ll soon have realised that there is a seemingly unlimited number of recipes for them out there. What I’ve tried to pull together here is a combination of a number of ideas into what I consider to be the best recipe available.

First and foremost, these biscuits need to be hard… really hard. As such, it’s really important to move as far away from ‘cake’ as is reasonably possible – that means no egg, not even a little bit. Secondly, they – unsurprisingly – need to pack a bit of a punch, so don’t go easy on the ground ginger. In my opinion, ginger always pairs extremely well with the dark richness of black treacle (molasses), so I’ve replaced half of the usual golden syrup with a tablespoon of that.

Ginger Nuts

Happily, though Ginger Nuts are somewhat unrelenting in their outcome, they are supremely simple to make. Indeed, there is little time involved and you could easily produce and be eating this entire batch in under an hour. It is also a “one-pot bake” with everything mixed in a saucepan before being transferred to a baking tray. So, if you’re in the market for a simple, flavoursome and supremely “dunkable” biscuit you’ve certainly come to the right place.

If you’re looking for something similar, but in cupcake form, check out my recipe for Gingerbread Latte Cupcakes – they are fantastic at this time of year.

Ginger Nuts

Makes 15

Ingredients:

• 50g butter, salted

• 50g light muscovado sugar

• 1 tbsp (25g) black treacle (molasses)

• 1 tbsp (25g) golden syrup

• 120g plain flour

• 1 tsp ground ginger

• ½ tsp bicarbonate of soda

Method:

1. Preheat the oven to 180C/160C (fan) and line a baking tray. Gently melt the butter in a saucepan, remove from the heat and stir in the sugar, treacle and syrup. Once mixed, sift in the flour, ginger and bicarb and combine until smooth.

2. Transfer the mixture in balls of 20g (around 1 tsp) to the baking tray leaving 5cm between each. Bake in the middle of the oven for 15-20 minutes until cracked and dark brown. Once cooked set aside for 5 minutes to harden before transferring them to a wire rack to cool completely.

Ginger Nuts Ginger Nuts

Cost: Ingredients like the ones featured in this recipe never cost very much money. As such, it is a great idea to invest a little in the butter you use – good butter can make a HUGE difference. Even so, this relatively large batch of biscuits should set you back no more than £1.10.

 

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48 comments on “Ginger Nuts

  1. Joanna
    November 19, 2013 at 2:53 pm

    So happy ! Thankyou for publishing this am really looking forward to making them :)

  2. Vicki - the Free From Fairy
    November 19, 2013 at 3:01 pm

    Wow! These look amazing! Will have to see if they adapt well to being gluten and dairy free as I have been thinking about ginger biscuits a lot recently! Love the photos!

    • frugalfeeding
      November 21, 2013 at 11:00 am

      Thank you – I’d be interested to see how you do that!

  3. Kathleen
    November 19, 2013 at 4:17 pm

    These are my dad’s FAVORITE cookies! Do doesn’t like soft cookies — he’ll microwave cookies to make them harder if he can. Thanks for the amazing recipe! Now he won’t have to go to extreme measures for a delicious cookie. ;)

    • frugalfeeding
      November 21, 2013 at 10:47 am

      I like your dad’s style! He needs these…

  4. carey
    November 19, 2013 at 5:15 pm

    Lovely! I’m guest posting my “molasses crinkles” at the end of the week but my version is more on the soft side, not so good for dunking. I can’t wait to try these! Any excuse to eat more treacle.

    • frugalfeeding
      November 21, 2013 at 10:47 am

      Softer, but still delicious I’m sure! Treacle is the best…

  5. Our Growing Paynes
    November 19, 2013 at 5:28 pm

    Growing up we always had molasses in our ginger snaps. Haven’t had these in years! Must make some. :)

    • frugalfeeding
      November 21, 2013 at 10:46 am

      Molasses are a must for me – please do, they’re just right!

      • Our Growing Paynes
        November 21, 2013 at 5:12 pm

        I love molasses. I can just have a spoonful of it, it’s so good.

        • frugalfeeding
          November 22, 2013 at 12:24 pm

          Really – that might be a little dark for me!

          • Our Growing Paynes
            November 22, 2013 at 2:13 pm

            I don’t do it often but yeah, I do like it. :)

  6. Arthur in the Garden!
    November 19, 2013 at 5:45 pm

    Yum! We call them ginger snaps here in the South Eastern USA.

  7. musingmar
    November 19, 2013 at 9:24 pm

    Love me a good ginger cookie! In fact, I just took a tray of gingersnaps out of the oven. It’s my lucky day — I found a bag of dough balls hidden in my freezer, so all I had to do was bake them, and I found your recipe, which sounds great!

    • frugalfeeding
      November 21, 2013 at 10:45 am

      Amazing – lots of people seem to be making them or similar. That is lucky…

  8. Aimee@clevermuffin
    November 19, 2013 at 9:56 pm

    Hands down fav. I think most people truly don’t appreciate how good a ginger nut it.

    • frugalfeeding
      November 21, 2013 at 10:44 am

      Great to see you commenting, Aimee! When will we see another post?

  9. Conor Bofin
    November 19, 2013 at 10:12 pm

    Fantastic post Nick. My eldest and I made flapjacks the other evening. I brought them into work for my colleagues. She flayed me, when I got home, for not keeping any for her. I think I might buy my way out of trouble with these.

    • frugalfeeding
      November 21, 2013 at 10:44 am

      Thanks, Conor! These would certainly get you out of trouble…

  10. Keeping Up With The Holsbys
    November 20, 2013 at 9:22 am

    I think I just got a little crush on you….

  11. Eva Taylor
    November 20, 2013 at 5:31 pm

    I whole heartedly agree that investing in butter is well worth it. Not to mention that margarine is not a natural product and has a completely different composition than that of butter. I’m told that margarine has much more water which will also affect a recipe, particularly in baking.
    I have a dinner party to go to on Friday, I’m making this simple yet gorgeous cookie today for sure!

    • frugalfeeding
      November 21, 2013 at 10:44 am

      there’s just something superb about very good butter. Margarine certainly is more “liquid”. I hope you enjoy them!

  12. Skye
    November 20, 2013 at 6:01 pm

    Ooooh – such a classic. Heavenly.

    • frugalfeeding
      November 21, 2013 at 10:43 am

      Absolutely – it’s great to make real classics.

  13. Michelle
    November 21, 2013 at 3:43 am

    Oh, yes, I do love ginger snaps … er, nuts!

  14. Jude
    November 21, 2013 at 12:06 pm

    Looks like another fabulous recipe and I’m off to the kitchen right now to make some! Thank you!

  15. Two Red Bowls
    November 21, 2013 at 6:10 pm

    These look fantastic. Ginger snaps have been on my list of cookies to try baking for awhile — you’ve inspired me to bump them to the top of the list. Lovely photos, thanks so much for posting!

    • frugalfeeding
      November 22, 2013 at 12:25 pm

      Amazing – thanks for commenting! I hope you enjoy them.

  16. taplatt
    November 21, 2013 at 9:19 pm

    Coming from the US, I didn’t know ginger nuts are the same thing as ginger snaps — thanks!

  17. Jodye @ Whole Pure Recipes
    November 21, 2013 at 9:42 pm

    These ginger nuts look fantastic.There’s just something about that deep, dark, and sometimes mysterious molasses in gingersnaps that keeps me coming back for more (also probably the spicy ginger). I don’t think I’ll be able to make any less than 5 batches of ginger snaps, gingerbread, etc. this holiday season!

    • frugalfeeding
      November 22, 2013 at 12:25 pm

      Thank you! The treacle (molasses) works wonders, it really does! I’ll be doing a lot of ginger baking for sure.

  18. Taraneh Jahanpour
    December 19, 2013 at 6:20 pm

    Mine didn’t spread. They look like little puppy poos. Taste good though!

    • frugalfeeding
      January 2, 2014 at 4:39 pm

      Interesting… I’m not really sure what to suggest. Did you use enough syrup?

  19. David
    February 15, 2014 at 2:25 am

    Thanks for this simply illustrated recipe. Just made this this evening. Turned out really well and I am not the best cookie maker around. I did find I needed about 20% more butter for them to spread (I used a lovely sea salted variety) and because I love dark and grounding spice taste, I added way more molasses ; ) and less than a dash of cloves.

    • frugalfeeding
      February 15, 2014 at 10:54 am

      Well, despite the tweaks, I’m glad you enjoyed the recipe. I loved them when I made them – delicious!

  20. Noémie's Kitchen
    August 26, 2014 at 7:24 pm

    Just took the baking tray out of the oven and the smell in the kitchen is excruciating….don’t think I’ll manage to wait until they’ve cooled down!

  21. Noémie's Kitchen
    September 24, 2014 at 1:28 pm

    Dear Nick, I have made your Gingernuts biscuits and already shared m thought on how incredible they were on twitter with you. I want to nominate your Blog for One Lovely Blog Award because I think you are an inspiration to us all and I love reading your posts and copying your recipes!
    http://noemieskitchen.com/2014/09/23/one-lovely-blog-award/

    • frugalfeeding
      October 7, 2014 at 3:29 pm

      Yes! I saw – thank you very much and sorry for my late response!

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