With their crisp texture and sweet flavor, these Easy Gingernut Biscuits are ideal for dipping in hot coffee or tea, and with only 6 ingredients, you’ll soon have the comforting aroma of homemade ginger snaps wafting throughout your home!
With just a few simple ingredients, you’re able to whip up a batch of homemade gingernuts, aka ginger snaps, in just 30 minutes!
With their signature gingery flavor and crunchy texture, there’s no denying that gingernuts have a certain irresistible charm.
Just like there is no denying the charm of Gooey Caramel Stuff Cookies.
As you take your first bite, you’re greeted with a spicy kick of ginger that’s balanced by the richness of the molasses.
The combination of flavors is nothing short of delightful, and it’s no wonder that gingernut biscuits have been a favorite in households around the world for generations.
🍪 Why You Will Love This Recipe
- Easy and quick recipe
- Kid-friendly activity
- Budget-friendly ingredients
- Warm and cozy aroma
- Crunchy and satisfying texture
- Perfect for beginners
These are comparable to store-bought gingernut biscuits with their thin shape and crunchy texture.
If you enjoy simple cookie recipes with lots of flavor, my mocha cookies are for chocolate and coffee lovers.
If you enjoy creating your own homemade renditions of beloved classics such as Kingston biscuits, iced vovo’s or melting moment cookies, you’ll find these gingernuts to be absolutely delightful and satisfying.
🍽 Serving Suggestions
- Tea time treat: Enjoy your gingernut biscuits with a cup of tea or coffee for a classic tea time treat. The spicy ginger flavor pairs well with the warm and comforting flavors of these beverages.
- Ice cream sandwich: Simply sandwich a scoop of your favorite ice cream flavor between two gingernut biscuits for a delicious and refreshing dessert.
- Dessert topping: Crumble a couple of biscuits over vanilla ice cream or fresh fruit for a crunchy and flavorful dessert topping.
- Gift or party favors: Package your biscuits in a decorative box or jar and give them as a gift or party favor. They make a great hostess gift, teacher gift, or holiday treat.
- Charcuterie board: Include gingernut biscuits on a charcuterie board for a sweet gingery addition. Pair them with cheese, fruit, nuts, and other treats.
📋 Ingredient Notes & Substitutions
- All-purpose flour: Is also known as plain flour in Australia. This recipe has not been tested using gluten-free flour.
- Ground ginger: If you don’t have ginger, substitute with ground cinnamon, all spice, nutmeg or cloves as an alternative to gingernut biscuits. Keep in mind to reduce the quantity of any extra spices as some can be too pungent.
- Salted butter: Make sure it’s cubed and chilled before adding it to the recipe.
- Brown sugar: Use regular light brown sugar. This recipe has not been tested using dark brown sugar or coconut sugar.
- Egg: Use one large egg. I don’t recommend substituting the egg as a vegan-friendly alternative.
- Molasses: This can be substituted with the same amount of golden syrup. However, the flavor profile will be different.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Whisk together the flour and ginger in a large mixing bowl.
Step two: Add cubed butter and rub it into the flour using your hands for about 1 minute until it resembles a coarse crumb.
Step three: Stir through the brown sugar.
Step four: In a separate small mixing bowl, whisk together the egg and molasses.
Step five: Pour the egg and molasses mixture into the flour mixture and stir until a soft dough forms.
Step six: Pick up one tablespoon of dough and roll it into a smooth ball. Place on the lined baking sheet and press it down into a thick disc using the palm of your hand.
Step seven: Bake for 12-15 minutes until lightly golden around the edges and the biscuits come off easily from the parchment paper. Remove and cool on a wire rack.
💭 Expert Tips
- Rub the butter into flour: Until coarse crumbs form, resembling wet sand.
- Press biscuits into flat discs: Using the palm of your hand, flatten the biscuits while they sit on the baking sheet.
- Biscuits are ready when they come away from the parchment paper: They’ll easily lift off and peel away from the paper when they’re done.
⏲️ Storage Instructions
Store in an airtight container, at room temperature, for 1 week – 10 days.
To freeze ginger nut biscuits, cool them completely after baking and freeze them on a tray without touching each other until solid. Then transfer them to a sealed Tupperware container with parchment paper layers between or use freezer zip lock bags. Label with the date and store for up to 3 months.
To thaw the frozen biscuits, remove them from their container/bag and place them on a plate at room temperature for several hours, or leave them in their container/bag and thaw them in the fridge overnight.
💬 Recipe FAQ’s
You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. I have not tested this recipe myself using gluten-free flour.
Yes, Gingernuts, Ginger Snaps, and Ginger Biscuits typically refer to the same type of biscuit or cookie, which is flavored with ginger.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Gingernut Biscuits (Ginger Snaps)
- Preheat oven to 180ºC (356ºF). Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour and ginger.
- Add cubed butter and rub it into the flour using your hands for about 1 minute until it resembles a coarse crumb.
- Stir through brown sugar with a wooden spoon.
- In a separate small mixing bowl, whisk together the egg and molasses.
- Pour the egg and molasses mixture into the flour mixture and stir until a soft dough forms.
- To form biscuits, pick up one tablespoon of dough and roll into a smooth ball. Place on lined baking sheet and press it down into a thick disc using the palm of your hand.
- Repeat with remaining dough leaving a small gap between each biscuit to allow for spreading, about 5cm (1 inch).
- Bake for 12-15 minutes until lightly golden around the edges and biscuits come off easily from the parchment paper.
- Remove from oven and cool on baking sheet for 3 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
- Store in an airtight container, at room temperature, for 1 week – 10 days.
- To freeze biscuits, allow them to cool down completely, freeze them on a tray individually, and then transfer them to a sealed container or freezer bag with parchment paper layers between them. Label and store for up to 3 months.
- To thaw frozen biscuits, either leave them on a plate at room temperature for several hours or thaw them overnight in the fridge while still in their container or bag.
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.