These gingernuts are my personal favourite biscuits and when combined with a cup of good English tea they taste just wonderful. These biscuits, popular in England since the 18th century, can be easily mixed by hand in a bowl. Stem ginger preserved in syrup and ginger powder give them their incomparable taste.

Duration: 30 minutes

Amount: 2-3 baking trays


350 grams of wheat flour (type 550)

1 packet of baking powder

1 tablespoon ginger powder

1 teaspoon of baking soda

200 grams of raw cane sugar

115 grams of butter, unsalted

85 grams of golden syrup

1 egg (M), beaten

35 grams of stem ginger pickled in syrup, cut into small pieces

2-3 baking trays


1. First preheat the oven to 170°C.

2. Then melt the butter with the syrup in a saucepan over low heat on the stove and let it cool down until lukewarm.

3. Mix the flour with the baking powder, the ginger powder and the baking soda in a bowl and add the cooled butter-syrup mixture.

4. Add the beaten egg, the raw cane sugar and the finely chopped ginger and mix well with a wooden spoon.

5. Shape the dough into walnut-sized balls with your hands and distribute them on the lightly greased baking trays with a good distance from one another, as they will expand a little while baking.

6. Bake in a preheated oven at 170°C for 15 to 20 minutes until golden brown.

7. Rest briefly on the baking tray, then transfer to several wire racks and let the ginger nuts cool down completely.

Tip: Sometimes I also use a little bit of the stem ginger syrup in the biscuit dough and reduce the amount of the golden syrup.

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