Sometimes, all it takes is a simple and easy ginger nuts recipe to make your day brighter. The combination of ginger and orange is just the thing!
While, the cold days draw nearer. It’s the time of year I love to have some comforting treats to hand. Having a recipe that doesn’t take too long to prepare, or better still a recipe you can make in advance and freeze is perfect for those days when you feel too cold to do too much of anything. The warmth of ginger in these biscuits make this gingernut recipe the perfect comforting treat.
Can I freeze this Ginger Nuts Recipe?
Yes, you can freeze this dough! This Ginger nuts recipe makes roughly 30 biscuits, so bake what you need and stick the rest in the freezer for another day.
Just remove the dough from the freezer and defrost in the fridge. It doesn’t take too long to soften enough to bake. So, you won’t have to wait all day for a yummy treat.
Gingernut Biscuits or Ginger Snap Cookies?
Why do I call these biscuits and not cookies? In the UK cookies are usually thicker, more chunky and have a softer texture overall. This recipe creates a crispier, crunchier and thinner biscuit. In the USA however, biscuits are something TOTALLY different (think “scone” if you’re from the UK). These would also likely be called Ginger Snap Cookies. So, if you’d prefer to call these cookies or snaps, I totally understand. No one would want to get UK biscuits and USA biscuits mixed up.
Having a nice cup of tea makes me feel like winding down, getting warm and dunking biscuits. It happens to be my perfect evening drink when a glass of wine isn’t beckoning. A scrumptious chewy ginger biscuit is just the thing I love that pairs perfectly with a cuppa.
Adding Orange Zest to A Gingernut Recipe
Using fresh orange zest compliments the ginger flavour wonderfully and makes this gingernut recipe just a little bit more special than your perfectly acceptable but average gingernut biscuit. Ginger goes so well with a number of ingredient pairings and Ginger and Orange is no exception.
Why are they Called Gingernut Biscuits?
The reason for calling these biscuits gingernuts is owing to the harder, crunchier texture, similar to that of a nut. You can also find them being called old fashioned ginger snap cookies (the difference in the recipe is the omission of molasses here in this recipe) or simply Ginger Biscuits. The only real difference that separates these from a more traditional gingernut biscuit recipe is that of the extra depth of flavour with the pairing of ginger and orange in these biscuits.
Now Get Baking These Biscuits – Recipe Tips!
Don’t omit the importance of chilling the ginger nut cookie dough before you bake it. The 30 minute chilling time allows the dough to keep it’s shape a lot better and not become too flat when it’s placed in the hot oven.
All you need to do is bake these biscuits for 15 minutes and they will come out chewy and soft, so if you want them to have more of a crunch, bake for a little bit longer. However, Just be careful not to burn them and ruin the taste. Luckily, this recipe makes plenty of cookie dough, so you can perfect your cooking time just how you like it.
The best method is to freeze the dough before baking, then defrost in the fridge when you want to bake some.
Yes you can, but you will need to add 4tsp of baking powder to the recipe.
Once they have cooled completely, store them in an airtight container at room temperature for up to a week.
- 350 grams Self Raising Flour
- 1/4 teaspoon Salt
- 200 grams Caster Sugar
- 1 tablespoon Ground Ginger
- 1 teaspoon Bicarbonate of Soda
- 125 grams Unsalted Butter
- 75 grams Golden Syrup
- 1 large Egg
- 1 whole Orange, Finely grated Zest
- Sift the flour, salt, ginger and bicarbonate together.
- Add the sugar and mix in.
- Melt the butter and golden syrup over a gentle heat and let it cool slightly.
- Add the butter and syrup to the flour and mix.
- Add the egg and the zest and mix together until you form a dough.
- Place the dough in the fridge for 30 minutes to rest.
- Preheat the oven to 170oc (160oc fan assisted)
- Take golf ball sized amounts of dough and roll into a ball.
- Place each ball on a lined, greased baking tray with space between each one to allow them to spread.
- Place in the oven for 15 minutes until they turn golden.
- Remove from the oven and allow the biscuits to sit on the tray for a few minutes to harden before transferring them to a cooling rack.
- Serve when cooled.
Want more cookie recipes?
So, are you a cookie and biscuit lover like me? If so, then head over and check out this Milk Chocolate Chunk Cookie recipe too!