Wholemeal ginger nuts

    (265)
    25 min

    Spicy and chewy ginger biscuits made with wholemeal flour. Enjoy!


    252 people made this

    Ingredients
    Serves: 60 

    • 225g butter or margarine
    • 275g caster sugar
    • 2 eggs, beaten
    • 350g treacle
    • 475g wholemeal flour
    • 1 tablespoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 1 tablespoon ground ginger
    • 1 1/2 teaspoons ground nutmeg
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground cloves
    • 1 1/2 teaspoons ground allspice
    • 200g demerara sugar for decoration

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

    1. Preheat the oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, cream together the butter and 275g of sugar until smooth. Mix in the eggs, and then the treacle. Combine the wholemeal flour, bicarb, baking powder, ginger, nutmeg, cinnamon, cloves and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the treacle mixture just until blended.
    3. Roll the dough into small balls, and dip the top of each ball into the demerara sugar. Place the biscuits about 5cm apart on the baking trays.
    4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy biscuits, less time for soft and chewy ones. Cool on wire racks.
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    Reviews & ratings
    Average global rating:
    (265)

    Reviews in English (198)

    0

    made these biscuits and they are absolutely gorgeous !!!!!! just making my 2nd lot now because they got eaten straight away !!!!  -  02 Oct 2013

    by
    129

    Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals.  -  13 Mar 2008  (Review from Allrecipes US | Canada)

    by
    90

    These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper!  -  05 Sep 2005  (Review from Allrecipes US | Canada)

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