Ginger crunch cookies

Ginger crunch cookies


33 people made this

About this recipe: An easy crunchy, gingery cookie. It has taken me a while to find a suitable crunchy ginger biscuit recipe that doesn't resemble a cake texture or that ends up like gingerbread men and this is what I have come up with. I hope you enjoy them as much as we do.

Makes: 15 biscuits

  • 75g plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 50g crystallized ginger, chopped very finely
  • 1 teaspoon ground ginger
  • 60g caster sugar
  • 75g rolled oats
  • 100g butter or margarine
  • 1 tablespoon golden syrup
  • 1 tablespoon milk

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat your oven to 150 C / Gas 2. Line 2 large baking sheets with baking parchment or grease them lightly.
  2. Measure the flour, bicarbonate of soda, crystallized ginger, ground ginger, caster sugar and rolled oats into a mixing bowl.
  3. Melt the butter and syrup together very gently in a small pan.
  4. Mix the melted butter and syrup and the milk into the dry ingredients.
  5. Refrigerate the mixture for 5 minutes or so it firms up a bit.
  6. Take heaped teaspoons of the mix and roll into balls. Put on your baking sheets spaced WELL apart – these biscuits really spread. Flatten the top of each biscuit with your hand or a fork.
  7. Bake until lightly browned, 15 to 20 minutes (check after 12 if you are using a fan oven).
  8. Cool on the baking trays for a few minutes (they’ll fall apart if you move them straight away!), then transfer to a wire rack to finish cooling.

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Reviews (7)


These are absolutely beautiful! Very easy to make and I got 30 biscuits from the mixture. I added an extra half tsp of ginger as I like it. Thank you so very much for the recipe! - 04 Apr 2013


Try not to eat them all at once, delicious and crunchy. Would be interested to hear other views - 12 Mar 2012


The easiest cookies ever - I have never been any good at making biscuits until this recipe - they turned out really well, golden, crunchy and excellent flavour. Thanks for sharing this - 25 Aug 2014

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