Best Ginger Biscuits are a classic homemade favourite, with a crisp exterior and a lovely chewy centre. Made with simple pantry staples including ginger, golden syrup, butter, sugar, and flour, they are easy to make and always popular.
These biscuits fill the kitchen with the most wonderful aroma while they bake and are perfect for sharing with family and friends. Whether enjoyed with a cup of tea or tucked into a lunchbox, they’re a recipe you’ll return to time and again.
What makes these ginger biscuits so full of flavour?
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 flavour too. What I can tell you, is it tastes divine and the house smells amazing when you bake them.
What is crystallised ginger?
Crystallised 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.
What can I do with leftover crystallised ginger?
I like to make recipes that use pantry basics and while most of the ingredients are simple and can be found in 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 it all up, use it in my Lemon & Ginger No Bake Slice or it does keep well for another day.
How do I finely chop crystallised ginger?
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.
What do you need to make the best ginger biscuits
Please scroll down for the full printable recipe card. The ingredients needed are simple, pantry staples and are as follows:
- Self-Raising Flour
- Brown Sugar
- Baking Soda
- Ground Ginger
- Butter
- Golden Syrup
- Crystallised Ginger
- White Sugar (coating)
Watch how to make the best ginger biscuits
How to make the best ginger biscuits
The method is easy too, it 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 which I refer to above, and finely mince the crystallised ginger. Then, I add the finely minced ginger and the golden syrup to the flour mixture and using a strong wooden spoon, stir to 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.
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 these biscuits a lovely look and crunchy taste, but it is not compulsory.
How do I know when the ginger biscuits are ready?
Only takes 12 minutes to bake and then allow the biscuits to completely cool. Like most biscuits, when you first take them out of the oven they will still be quite soft, so don’t be tempted to bake them longer. As they cool on the tray and then on a wire rack, they will continue to firm up while keeping that lovely chewy centre.
If your biscuits don’t turn out quite as expected, my guide to common baking mistakes (and how to fix them) may help you work out what went wrong.
Can I freeze these ginger biscuits or the dough?
Yes, you can freeze both the uncooked dough and the baked biscuits. For the dough, shape it into a disc or roll it into balls, then wrap well and freeze for up to 3 months. Thaw the dough in the refrigerator before baking as directed.
The baked biscuits also freeze beautifully. Once completely cooled, store them in an airtight container or freezer bag and freeze for up to 3 months. Allow them to come to room temperature before serving.
Other ginger recipes to try
If you love ginger recipes be sure to check out some of my favourites:
Best Ginger Biscuits Recipe
The Best Ginger Biscuits
Best Ginger Biscuits are a simple homemade favourite with a crisp edge, chewy centre, and rich ginger flavour, made from everyday pantry ingredients.
Ingredients
- 1½ Cups Self Raising Flour, 225 g
- ½ Cup Soft Brown Sugar, packed, 100 g
- 1 teaspoon Baking Soda
- 2 teaspoon Ginger, ground
- 125 g Butter, room temperature, diced
- 75 g Crystallised Ginger, finely diced/minced
- 5 Tablespoons Golden Syrup, 100 g
- 2 Tablespoons White Sugar, for rolling
Instructions
- Preheat the oven to 180°C Fan Forced . Line two baking trays with baking paper and set aside.
- In a large bowl, combine the flour, brown sugar, baking soda, and ground ginger, ensuring no lumps of brown sugar remain.
- Add the diced butter and rub it into the dry ingredients with your fingertips until it resembles fine breadcrumbs.
- Finely chop the crystallised ginger to a minced texture using a pull chopper or sharp knife, then add it to the flour mixture.
- Pour over the golden syrup and mix with a strong wooden spoon until the dough comes together.
- Roll walnut sized amounts of dough into balls in damp hands, coat in white sugar, and place on the prepared tray. Flatten lightly and space 2-3 cm apart.
- Bake for 13 minutes, or until golden brown. Cool completely on the tray, allowing the biscuits to firm as they cool.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- 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 144Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 13mgSodium 125mgCarbohydrates 26gFiber 1gSugar 20gProtein 1g
This nutritional information is provided as a courtesy and is not guaranteed to be accurate.
I really hope you love these Best Ginger Biscuits as much as we do. They are such a simple homemade treat, packed with lovely ginger flavour, and a recipe I know I’ll be baking again and again. I cannot wait to hear what you think, let me know in the comments below.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Mrs Emma powell says
Hello, are these freezable?
Anna From Just A Mum says
Hi! Yes, are freezable both as dough and biscuits. Anna
Lynette marshall says
Love your recipient. They are no fail every time.❤️
Judi Harding says
II made these this morning, for a shared morning tea, following Church. They went down a treat! My husband has been demolishing the ones I kept at home!
Donna says
Hi Anna, I made these biscuits last weekend, and they were delicious. I froze some of the unbaked biscuits and baked them a few days later and they turned out just as well. Thanks for sharing such a great recipe
Anna From Just A Mum says
Hi Donna, I’m delighted you liked them! Anna
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!
Meredith Whitehorn says
Made them with gluten free flour and very flat. The mixture was very soft. Have you made them with gf flour before and if so, how much more flour would I need to add?
Betsy says
Golden syrup is hard to find. Is there a good substitute?
Kathy says
Hi This recipe is the stuff dreams are made of. However restricted diet so you mention they can be frozen. How long approx could I freeze them for?
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