Homemade Ginger Nuts (Ginger Snaps)
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 60
Fiery little ginger biscuits, perfect for crumbling over ice cream or dunking into tea. Ginger nuts should pack a real flavour punch so don't skimp on the spice. This recipe makes a lot of biscuits, but the dough can be frozen for up to a month.
  • 175g plain white flour
  • 175 wholemeal spelt flour
  • 2½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • scraping fresh nutmeg
  • pinch salt
  • 100g cold unsalted butter, cubed
  • 90g soft brown sugar
  • 75g golden caster sugar
  • 1 large egg
  • 2 tbsp golden syrup
  • 2 tbsp molasses or treacle
  • 2cm piece fresh ginger, peeled and finely grated
  • Demerara sugar, for sprinkling (optional)
  1. Preheat the oven to 180 degrees C fan. Line two baking trays with baking parchment.
  2. In a large bowl, combine the flours, spices and salt. Rub the cubes of butter in with your fingertips until the mixture resembles very fine breadcrumbs. Stir in both sugars.
  3. In a small bowl, stir together the egg, golden syrup, molasses or treacle and ginger. Stir this wet mixture into the dry, gently kneading until you have a soft, smooth dough.
  4. Lightly flour a clean work surface and roll the dough out to about 5mm thick. Use a 5 or 6cm cutter to stamp out biscuits - you should get about 60 in total - before placing on the tray. Sprinkle with a little Demerara sugar, if you like.
  5. Bake for 7 - 9 minutes until golden and the kitchen smells toasty and of ginger. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  6. Will keep in an airtight container for about a week.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/04/07/ginger-nuts/