Gran's Gingersnaps

    25 min

    This was my mother-in-law's recipe and my husband's favourite. Shorten or lengthen the cooking time for a softer or crisper biscuit.

    634 people made this

    Serves: 36 

    • 165g butter or margarine
    • 200g caster sugar
    • 1 egg
    • 85g treacle
    • 250g plain flour
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 100g caster sugar for decoration

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. In a medium bowl, cream together the margarine and 200g sugar until smooth. Beat in the egg and treacle until well blended. Combine the flour, ginger, cinnamon, bicarbonate of soda and salt; stir into the treacle mixture to form a dough. Roll dough into 2.5cm balls and roll the balls in the remaining sugar. Place biscuits 5cm apart onto ungreased baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (382)


    If you're looking for a recipe to make GingerNuts like the ones you get in the UK, this is it! Recipes that don't include treacle and egg are just plain old gingerbread. These biscuits are fantastic and I made 1/2 a batch to start with, which lasted less than a day. See my tweaks below regarding salt and cooking times. The first batch were a bit soft and chewy, which was nice but they're even better with a crunch! It's almost mesmerising watching the little sugared balls spread out, rise up and sink back down (when they do that, they're ready to come out) then I danced around the kitchen with uncontrollable joy when I whipped out my perfect GingerNuts! Awesome! Thanks!  -  08 Feb 2011


    Something else. They came out slightly soft after 10 minutes, so did a second batch for 12 mins and they came out nice and crunchy. Wouldn't leave them in any longer though as they were starting to brown on the edges.  -  08 Feb 2011


    Altered ingredient amounts. The recipe doesn't specify unsalted butter, however when using SALTED butter I find it necessary to half the amount of added salt.  -  08 Feb 2011