Ginger Nut Biscuits
However you like to call them, ginger snaps, ginger biscuits or ginger nut biscuits (personally, I call them ginger nuts, which I find much more amusing!) are so simple to make. With less than ten ingredients you can have a batch of these knocked up and on the table in less than half an hour. The raw cookie dough is pretty hard to resist too!
What I love most about ginger nuts is the crunchy outer layer and the chewy inners. You can make them extra yummy by dipping them in dark chocolate!
This ginger nut biscuit recipe is taken from Rupert Grint’s stem ginger and dark chocolate biscuit recipe, which I made recently for my Macmillan Cancer Support coffee morning recently. This recipe yields about 30 biscuits. You could easily freeze half the dough once they have been shaped. Shape into little walnut sized balls, freeze on a tray then transfer to a ziplock once hard. Defrost for a couple of hours at room temperature before baking.
Ginger Nut Biscuits
All you will need is:
- plain flour,
- soft brown sugar (castor will do if you have no soft brown),
- unsalted butter,
- golden syrup,
- ground ginger,
- stem ginger,
- bicarbonate of soda,
- pinch of salt
- dark chocolate to make them extra indulgent!
The longer you cook these the crunchier they become, so if you are partial to a little dunking then cook for the full 18 minutes. If you prefer them more chewy, remove from oven at 15 minutes.
Would love to know if you whether you managed to resist tasting the raw cookie dough or not! 🙂
The chocolate dipping is optional. Dip in milk or dark chocolate. I used Green & Black’s dark orange chocolate!
Leave a comment below, or rate the recipe and don’t forget to tag your pictures #gillianskitchendotcom on Instagram so I can see your creations. Thank you!
gx
P.S. Pin this recipe to Pinterest by clicking the image below!
Ginger Nut Biscuits
- 350 g plain flour
- 150 g soft brown sugar or use ginger sugar if you can find it – see note below*
- 150 g butter plus extra for greasing
- 150 g golden syrup
- 50 g stem ginger chopped or crystallized ginger
- 2 tsp ground ginger
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 100 g dark chocolate optional
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Preheat oven to 160C fan/ 180C / 325F / Gas mark 4.
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Lightly grease two large baking sheets.
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Sieve together the flour, ginger and bicarbonate of soda into a large bowl.
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Add in the butter and rub in with your fingertips (or use a food processor and pulse) until you have fine breadcrumb like consistency.
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In a saucepan, heat the sugar and golden syrup together over a low heat, until the sugar has dissolved.
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Leave aside to cool slightly, add in the stem ginger, then pour over the dry ingredients.
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Stir with a wooden spoon to bring the ingredients together to form a soft dough.
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Using you hands, break off small chunks of dough and shape into approximately 30, walnut sized balls.
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Place the balls on the baking sheet, spaced well apart, then flatten them slightly with your fingers. Or leave in ball shape for a more rounded biscuit. At this stage you can easily freeze the dough for later baking.
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Bake in the preheated oven for 15-18 mins.
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The longer you leave them in the more crunchy they will become (15 mins will achieve a more chewy and less crunchy texture, the full 18 mins will render a very crunchy biscuit) .
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Remove from the oven and carefully transfer the biscuits to a wire rack to cool.
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Once completely cold, lay the biscuits onto a tray lined with baking parchment.
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Melt the chocolate in a small bowl, and dip each biscuit in half way.
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Place the dipped biscuits onto the baking parchment lined tray and let set in the fridge until set.
Previously we replaced the castor sugar for coconut ginger sugar (http://cocobono.com/products/coconut_ginger.html). This time normal castor sugar was used, so we sprinkled the biscuits whilst still hot with some coconut ginger sugar, which gave them more punch…! If you can buy coconut ginger sugar then I highly recommend.
If using ginger sugar you won’t need the ground ginger.
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