Easy Gingernut Biscuits (Ginger Snaps)

These Easy Gingernut Biscuits are crunchy, sweet, and perfect for dunking. With just 6 ingredients, you'll have easy homemade Ginger Snaps!

Course Snack

Cuisine Australian

Keyword ginger, gingernuts

Prep Time 15

Cook Time 15

Total Time 30

Servings biscuits

Calories 142kcal

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!

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.