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Top View of Ginger Nut Biscuits on a cooling rack
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5 from 4 votes

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.
Prep Time20 mins
Cook Time15 mins
Cooling Time10 mins
Total Time45 mins
Course: Snacks
Cuisine: Australian
Keyword: Freezer Friendly, Lunch Box, Snacks, Thermomix
Servings: 24 biscuits

Equipment

  • 2 x baking trays
  • Electric Mixer

Ingredients

  • 115 grams butter softened
  • 110 grams caster sugar
  • 1 & ½ tbsp golden syrup 30 grams
  • 1 & ⅓ cups plain flour 200 grams
  • 1 tbsp 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.