If you are a fan of ginger then this is the recipe for you! Delicious and extra gingery you need to try this recipe for what we think are the Best Ginger Biscuits
Posted July 27, 2021, Updated March 13, 2024
This is such a lovely simple recipe to make. Using both dried ground ginger AND crystallised ginger it is definitely one for the ginger lovers.
With a decent dollop of golden syrup my daughter wants you to know it has hints of an Anzac biscuit flavours too, what I can tell you is it tastes divine and the house smells amazing when you bake them.
I like to make recipes that use pantry basics and while most of the ingredients are simple baking stores, crystallised ginger is not a normal item in our grocery shop. This recipe uses just under half a packet so you could double the recipe to use the rest, use it in my Lemon & Ginger No Bake Slice or it does keep well for another day.
I also used a handy kitchen gadget today to make my recipe a little quicker and easier. I used a pull chopper or sometimes known as a Zyliss. I got the super cheap version from Kmart and it is perfect in this recipe for finely chopping the crystallised ginger.
While you might be a fan of ginger not everyone will want the spicy taste of large bits of ginger so the pull chopper takes the large chunks of ginger down to a small minced texture. This then disperses perfectly throughout the biscuits.
If you do not have one (I can highly recommend one for all sorts of kitchen tasks) you can simply use a knife and finely chop the crystallised ginger or use a food processor and pulse until it is finely chopped or minced.
More on the recipe, the ingredients are simple
Please scroll down for the full printable recipe card
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Self Raising Flour
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Brown Sugar
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Baking Soda
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Ginger, ground
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Butter
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Golden Syrup
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Crystallised Ginger
-
White Sugar (for coating)
The method is easy too, takes a little time but worth the effort. I have made this recipe by hand but you could use a food processor if you prefer.
First you combine the flour, sugar, soda and ginger then rub through the butter using your fingertips. This is the bit that can take a little time but I have the butter at room temperature and it does not take too long to bring it to a fine crumb.
I then use my pull chopper I refer to above and finely mince the crystallised ginger then add that and the golden syrup to the flour mixture and using a strong wooden knife fully combine.
The beauty of this biscuit recipe is there is no cooling of the dough required so it is quick to whip up. I take walnut sized amounts of dough and roll into a ball then coat this with some white sugar to create a lovely crunch and sparkly finish to the biscuit.
Only takes 12 minutes to bake and then allow the biscuits to completely cool, like most biscuits when you get them out of the oven they will be soft and will firm upon standing.
You can freeze these biscuits and of course omit the sugar in the last step if you prefer. They are just as tasty without.
If you love ginger recipes be sure to check out some of my favourites
No Bake Ginger Slice
Ginger Crunch
No Bake Lemon & Ginger Slice
So onto the recipe for the Best Ginger Biscuits, I think you will love this one!
The Best Ginger Biscuits
Delicious ginger biscuits using crystallised ginger for a flavour boost.
Ingredients
- 1 ½ Cups Self Raising Flour, 225 grams
- ½ Cup Soft Brown Sugar, packed, 100 grams
- 1 teaspoon Baking Soda
- 2 teaspoon Ginger, ground
- 125 grams Butter, room temperature, diced
- 75 grams Crystallised Ginger, finely diced/minced
- 5 Tablespoons Golden Syrup, 75mls
- 2 Tablespoons White Sugar, for rolling
Instructions
- Preheat Oven to 180C Bake, 355F
- Prepare a large baking tray (or two smaller ones) with baking paper and set aside
- In a large bowl add the flour, brown sugar, baking soda and ground ginger and stir well to combine.
- Add to this the diced room temperature butter and rub this into the flour using your fingertips until it resembles a fine crumb
- Using a pull chopper (see above) food processer or sharp knife finely chop the crystallised ginger to a minced texture and add to the flour mixture
- Finally pour over the golden syrup and using a strong wooden spoon combine all of the ingredients until fully mixed
- Take a walnut sized amount of mixture and roll into a ball, roll this in a few tablespoons of white sugar to coat and place on the prepared tray.
- Gently flatten the ball and prepare the next one, placing 2-3 cm apart on the baking tray.
- Repeat until all the dough used and bake for 13 minutes, until golden brown.
- Remove from the oven and allow the biscuits to cool completely on the tray. They will firm upon standing.
- Store in an airtight container for up to 5 days or freeze.
- Enjoy!
Notes
What is Crystallised Ginger?
Crystallized ginger starts with fresh ginger root which has been peeled, cut up, boiled, cooked in a thick simple syrup and then allowed to dry. The result is a crackly glaze with a soft and chewy center. A sprinkle of coarse sugar gives the ginger its crystalline finish for a sweet and tangy treat. (https://healthyeating.sfgate.com/)
What is a pull chopper?
A pull chopper is a small kitchen tool that is a bowl with a lid and a cutting tool inside attached to a pull attachment. Sometimes called a zyliss you pull on a string which turns the cutter and finely dices everything from fruits and vegetables to in this case crystallised ginger. These can be found online, mine is a very cheap version.
How can I finely dice the crystallised ginger?
You can use the pull chopper, a food processor or a sharp knife. You want the ginger to be a fine almost minced consistency so it is not too strong in large chunks and spreads throughout the biscuit dough.
Can I freeze the dough?
Yes you can freeze the uncooked dough or the baked biscuits
Do I have to roll them in sugar?
No not at all, the original recipe is adapted from a recipe by Baking Mad and they do not roll in sugar. The sugar gives this a lovely look and crunchy taste, but not compulsory.
How big is a cup?
Cup measurements here in New Zealand are 250 mls and the tablespoons are 15 mls, teaspoons 5 mls.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 90Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 181mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 1g
This nutritional information is provided as a courtesy and is not guaranteed to be accurate.
I cannot wait to hear what you think of this one, be sure to let me know in the comments below.
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Jane says
These are the absolute bees knees of ginger biscuits!
I’ve been searching for a great recipe for ages and this ticks all the boxes. Everyone asks for the recipe!
Thank you!
Lyn arshall says
Great biscuits. The recipe works very well.
Valda says
Hello, I made a batch the other evening! They look & taste beautiful. Slightly crunchier than other recipes but yummy. Everyone wants some!
Tania Brown says
Lovely and just the right amount of ginger, better than bought ones, will make again.
Glenys Martin says
I used my cake mixer to make the cookies and the mixture came together easily. Lovely recipe.
Janet says
These biscuits are just beautiful.
Many thanks. X
Ngaire Kemp says
Hi Anna, yes I had the same problem with the cookies really spreading, recipe went fine up until the cooking…..shame I was going to give them away.
They taste Devine…..better luck next time.
justamumnz says
So sorry. Not sure why this would happen unless they were a bit soft to start with? Was the dough quite firm?
Carolyn says
I had a thoughtt. You could use the sugar from the crystallised ginger to roll them in it would enhance the flavour. Lots of sugar came from my packet although I didn’t roll them as I have to limit my sugar intake
justamumnz says
Yes you can definitely do this. Some recipes sprinkle some of the minced ginger over the top instead of sugar so you can definitely do that.
Carolyn says
They smelled great and tasted great but the mixture was sort of different to what I’m used to with adding the syrup but that was more to do with me than you but I’ll make them again, it was quite crumbly and I needed to squelch it with my fingers into place lol
justamumnz says
You do need to mix it with a strong wooden spoon to bring it together, or use your hands. Alternatively you can use a food mixer or processor.
Donna O'Sullivan says
I have just made these, but unfortunately they have come out very big and flat! i did not roll in the sugar. could you let me know what I have done wrong for next time ??
justamumnz says
Hard to know without being there. They are a flatter biscuit as you can see from mine. If they are big and flat possibly too much mixture in each ball and removing in good time from the oven. Rolling in sugar will not have much of an impact on the outcome. Were they soft or still firm when you rolled them? It is quite a firm mixture unlike usual cookie dough.
Sandra Beckett says
Being a cold, wintry day and with us still in lockdown, I tried out your Ginger Biscuits recipe. They certainly are delicious and I’ll add it to my collection of biscuit recipes. I kept strictly to the ingredients except I was a bit short on the crystallised ginger so had only half quantity very finely diced (no zylis pull mincer). The mixture was quite stiff and I got 2 dozen out of the mix. I found 13 minutes not enough though (180C in non-fan-forced oven), and it was not until they were about 15 mins cooked that they flattened and all the little cracks appeared. They came out of the oven looking exactly like yours, and the one I sampled still warm, was wonderful. Thank you.
justamumnz says
Great, so pleased you enjoyed them. All ovens are so different, glad you found 15 minutes the perfect time in your oven. I tend to check things early too and keep popping them back in if not done.
Sandra Beckett says
Actually, don’t think my oven was at fault. The first tray I used was a heavy steel tray and cold, so took a few minutes more to heat through the base. The second tray was a lighter metal and a little warm, so 13 minutes was perfect. Overall the only problem I have with these biscuits is that there is not enough!
justamumnz says
Great!! Thanks for feedback. Enjoy 🙂
Sharon says
Really pleased with how these turned out. Taste delicious. Will definitely make again. Thank you.
justamumnz says
Wonderful!
Jackie says
Ginger biscuit sound great but how much butter
justamumnz says
Thank you!! I am so lucky to have people check these things. Added now. 125 grams
Gina WilsonBarnett says
Hi Anna, I think you may have left out the quantity of butter in the list of ingredients?
justamumnz says
Thank you Gina, oops I did! Have added it in now.
Anne says
Hi Anna, I can’t find how much butter to use? I’ve looked and looked. Sound define. Cant wait to try!
justamumnz says
Thank you Anne, you are right, I am so sorry, missed that off as I rushed off to school pick up lol. Added in now.
Carolyn says
I have just made some ginger biscuits and yours look wonderful so they will be next in line and I’m sure they earn a big 5 they look yummy. Thank you Just a Mum
justamumnz says
Please let me know when you try them, look forward to hearing what you think.
Esther Easton says
Made this biscuits yesterday wow loved them definately make again