This easy Ginger Nut Biscuits recipe makes a perfect afternoon tea or lunch box treat!
These Ginger Nut Biscuits are a big hit with my boys, and love having one added to their lunch boxes. This recipe keeps really well (as long as you store the biscuits in an airtight container) and I find a batch can last up to five days in our house.
You just need a few basic ingredients to make these biscuits: butter, golden syrup, flour, sugar, ginger and bicarb and you can be enjoying a still warm biscuit within around 40 minutes.
I usually use a tablespoon to scoop up the biscuit mixture which makes around 24 biscuits, however you can also use a teaspoon to make smaller (and more) biscuits, however your cooking time will be a little less.
To decorate, I lightly flatten the dough and then use a fork to make the criss cross pattern, of course you can leave you biscuit tops plain if you wish.
Tips for Making These Ginger Nut Biscuits:
- If your butter is not quite at room temperature then it will take longer to incorporate with the sugar and golden syrup.
- Both the dough and the cooked biscuits can be frozen – store in the freezer for up to six weeks.
- This recipe will make around 24 biscuits when you use a tablespoon to scoop up the mixture. You can make smaller or larger biscuits if you wish, however the cooking time will vary.
- If you are making these biscuits in a warm climate and find the dough is too soft to roll, pop the mixture into the fridge fro 20 – 30 minutes to chill.
- Before baking, I like to lightly flatten the tops of the biscuits and use the back of a fork to press down and make the criss cross pattern.
- These biscuits will be soft when they first come out of the oven but will harden as they cool.
- To store, keep the biscuits in an airtight container in your pantry.
Looking for more Ginger Recipes? You might want to try these:
Ginger Nut Biscuits Recipe
These easy Ginger Nut Biscuits make a yummy snack or lunch box treat. The mixture and cooked biscuits are both freezer friendy and regular and Thermomix instructions are included.
Equipment
- 2 x baking trays
- Electric Mixer
Ingredients
- 115 grams butter softened
- 110 grams caster sugar
- 1 & ½ tablespoon golden syrup 30 grams
- 1 & ⅓ cups plain flour 200 grams
- 1 tablespoon ginger
- ½ tsp bicarbonate of soda
Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
- Place the softened butter, caster sugar and golden syrup into the bowl of an electric mixer and mix on a medium/high speed for 5 - 6 minutes or until the mixture is pale and golden.
- Add the flour, bicarbonate of soda and ginger and mix on a low speed to combine. Continue to mix for 1 - 2 minutes or until the dough just comes together.
- Remove the bowl from the mixer stand and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
- Using the back of your hand or a spoon, lightly flatten the tops of the biscuits and press down with the back of a fork to create the criss cross patten. Place the trays into the oven and bake for 12 - 15 minutes or until the biscuits begin to turn golden at their edges.
- Let the biscuits cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
- Place the softened butter, caster sugar and golden syrup into your Thermomix bowl. Mix for 1 minutes, speed 2.
- Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until pale and creamy.
- Add the flour, bicarbonate of soda and ginger. Mix for 10 seconds, speed 4.
- Select the kneading function and mix for 40 seconds.
- Remove the bowl from the Thermomix and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
- Using the back of your hand or a spoon, lightly flatten the tops of the biscuits and press down with the back of a fork to create the criss cross patten. Place the trays into the oven and bake for 12 - 15 minutes or until the biscuits begin to turn golden at their edges.
- Let the biscuits cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If your butter is not quite at room temperature then it will take longer to incorporate with the sugar and golden syrup.
- Both the dough and the cooked biscuits can be frozen - store in the freezer for up to six weeks.
- This recipe will make around 24 biscuits when you use a tablespoon to scoop up the mixture. You can make smaller or larger biscuits if you wish, however the cooking time will vary.
- If you are making these biscuits in a warm climate and find the dough is too soft to roll, pop the mixture into the fridge fro 20 - 30 minutes to chill.
- Before baking, I like to lightly flatten the tops of the biscuits and use the back of a fork to press down and make the criss cross pattern.
- These biscuits will be soft when they first come out of the oven but will harden as they cool.
- To store, keep the biscuits in an airtight container in your pantry.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
You can also find more grea snack ideas in our ThermoBliss Kids Snacks Book – also available in a bundle pack. You can shop the full range of books, eBooks and products here.
Judith
Seen this recipe a few weeks back and decided to make it today! Really tasty. First tray was in for 15 minutes but could have been less so for the last 2 trays I did 13 minutes and they were fine! I kind of like a crunchy well fired biscuit so I’ll be keeping the first tray all for me!
Nicole
Just made these. Super simple! I used 50g of coconut sugar in place of the sugar. Perfect amount of sweetness for us! Will make these again and again!
kamal
Hi do you use freshly grated ginger?
Lauren Matheson
Hi, no I actually just use ground ginger 🙂