Homemade Gingernut Biscuits Recipe

Fiery ginger, golden syrup sweetness and that unmistakable crunch — perfect for tea dunking.

Ingredients

• 100g self-raising flour (or 100g plain flour + 1 tsp baking powder)
• 1 level tsp bicarbonate of soda
• 1 tsp ground ginger (¾ tsp for a milder, kid-friendly version)
• 40g panela sugar (or soft brown sugar)
• 50g unsalted butter, chilled and cubed
• 50g golden syrup (about 2 tbsp)
• Optional: pinch of cinnamon or mixed spice

Method

1. Preheat the oven to 190°C (170°C fan / Gas 5) and line a baking tray with parchment.
2. Sieve the flour, bicarbonate of soda and ground ginger into a bowl. Stir in the panela sugar.
3. Rub the chilled butter into the dry mixture with your fingertips until it resembles fine breadcrumbs.
4. Stir in the golden syrup, then gently knead until a soft dough forms. Add a pinch of flour if sticky.
5. Divide into 15g portions, roll into balls and place on the tray, spaced 5cm apart. Flatten each to about 1cm thick.
6. Bake in the centre of the oven for 10–12 minutes, until golden with a cracked surface. Bake 1–2 minutes longer for extra crunch.
7. Let the biscuits firm up on the tray for 10 minutes, then transfer to a wire rack to cool completely.
8. Store in an airtight container for up to a week.