Crunchy ginger nuts

    35 min

    This recipe is possibly one of the oldest ones I have in my possession. My grandma used it many years ago. It is fabulous for dunking.


    Merseyside, England, UK
    129 people made this

    Makes: 3 dozen biscuits

    • 225g (8 oz) self raising flour
    • 110g (4 oz) caster sugar
    • 1 heaped teaspoon ground ginger
    • 110g (4 oz) margarine
    • 1 teaspoon bicarbonate of soda
    • 2 tablespoons golden syrup, warmed in pan, then slightly cooled

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4. Grease two baking trays, or line with parchment.
    2. Warm the golden syrup in a saucepan slightly, then cool a bit.
    3. Combine flour, sugar and ginger. Rub in margarine. Mix in bicarb.
    4. Add the flour mixture to the warmed syrup in the pan. Stir well till combined. Take a small walnut sized piece of the dough and roll into a ball and space evenly apart between the two baking trays.
    5. Bake in preheated oven for 10 to 15 minutes. Surface of each biscuit should be slightly cracked when ready. Remove from tray then cool on wire rack.

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    Reviews in English (16)


    The best recipe i have ever tried easy to make and just like the original ginger nuts if not better  -  13 Oct 2013


    Best recipe ever, did half batch, added whole teaspoon of ginger and some cinnamon, just be aware if you have a fan oven halve or little over the cooking time  -  04 Nov 2015


    I am amazed that no one has reviewed this recipe yet. They are truly the original ginger nuts that I grew up with,very easy to make, you cannot go wrong,crunchy and tasty.....the very best.  -  26 Sep 2013