They are known as ginger biscuits, gingersnaps or gingernuts depending on the part of the world you come from. But have you ever wondered why they are called gingernuts even though they do not contain any nuts? There are many interesting explanations out there, just to note a few:
- “Because they contain ginger and are hard like a nut shell,” or
- “They are hard to bite into like nuts,’ or
- “Because the person buying them is ‘nuts’ about ginger,” or
- “Just because they’re crunchy.”
Anyway, for whatever reason they were called ginger nuts, they’re the old time favourite that you can eat without ever having to stop. Enjoy the recipe and please give me a feedback
Preparation time: 15 minutes; Baking time: 20-25 minutes; Makes 40-45 depending on size
- 300g (2¼ cups, 10.5oz) all-purpose-flour (plain flour)
- ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cinnamon
- 3 teaspoons ground ginger
- 180g fine granulated sugar (1 scant cup, 6.5oz)
- 125g (½ cup + 1 tablespoon; 1 stick + 1 tablespoon) room temperature butter, cubed
- 1 large egg, lightly beaten
- 1 tablespoon maple syrup, golden syrup or honey or molasses
- Preheat oven to 375°F (190°C) ten minutes before using. Line a baking sheet (tray) with parchment paper.
- Sift the flour, baking soda and spices into a bowl. Stir in the sugar.
- Rub in the butter into the flour, until the mixture resembles fine breadcrumbs. Make a well in the centre.
- Stir in egg and maple syrup or honey. Mix well.
- Roll rounded teaspoons of the mixture into balls. Flatten slightly and place 3 cm apart on a greased oven tray.
- Bake 20-25 minutes, until lightly browned. Transfer to a cooling rack.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
Points to note:
- If you prefer more sugar, or ginger, add it to your taste.
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I used honey and baked at 375°F (190ºC) for 20 minutes. I have also baked them at 360ºF (180ºC), convection.
- Last updated: 18 March 2019
Step By Step Photos
Always assemble all ingredients before you start
Sift the flour, baking soda and spices into a bowl. Stir in the sugar.
Rub in the butter
until the mixture resembles fine breadcrumbs.
Stir in egg and maple syrup or honey. Mix well.
Roll rounded teaspoons of the mixture into balls.
Flatten slightly and place 3 cm apart on a greased oven tray. Bake 20-25 minutes, until lightly browned. Transfer to a cooling rack.
Happy crunching and please give me a feedback!
myfavouritepastime.com March 18, 2019
I love ginger nuts! I use less sugar more maple syrup and add almond flour, no eggs
Please give me the recipe. Thanks
My favourite biscuit of all!
I don’t eat eggs and the ginger nuts I buy don’t have egg in them, so I’m going to try this recipe without egg and see what happens.
Thanks for checking out my blog 🙂
I love Gingernuts too. Please let me know how it turns out minus eggs. I have never tried that. Have a wonderful week!!
I too am a ginger nut. These look delicious. If any were to survive the first day, I bet they’d taste great crumbled over ice cream or Greek yogurt with some fresh berries. Thanks for posting.
You know I always just crunch my ginger nuts, as you know their other name is Ginger Snaps, That idea of yours sounds worthwhile, the next time I make gingernuts I shall sure crumble them over ice-cream. I always have a tub of French vanilla in my freezer. Thanks for stopping by. Have a lovely week!
I could seriously eat like a packet of gingernuts all on my own…So glad to finally find a recipe for them!
Thank you for reminding me that I made some gingernuts many weeks ago. I had even forgotten, I have another recipe for double gingernuts with cranberry, but I have not yet posted, My daughter loves them. She eats and eats and eats until I scream,,,STOP. Thanks so much for stopping by, for leaving this note. Enjoy the rest of the week and give me a shout if you do make them. Best wishes!!
This look divine! hummmm with a large glass of milk! hahahah
Lovely I made some double gingersnaps this week. I have been eating one every night with a glass of milk or coffee, sometimes. Addictive!
I also love ginger nuts! I tried the recipe they were nice, sweet and crunchy.Thanks for the recipe I loved it!
Hey thanks for being an ardent follower of my blog. I really appreciate. Thanks for the feedback too!
I absolutely love gingernut biscuits but I’ve never made any with honey or maple syrup. Will have to try and see how they come out.
Thanks so much for visiting my blog- if you do try the recipe, please give me a feedback!