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An overhead view of a pile of ginger biscuits. In the corners of the photo sits two cups of tea in china cups.

Orange and Ginger Biscuits - Traditional Gingernuts

5 from 10 votes
Crunchy, zesty, and full of ginger warmth, these easy orange and ginger biscuits are perfect with a cuppa or packed into a lunchbox.
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Course: Dessert, Snack
Cuisine: American, British
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 30 Biscuits
Calories: 113kcal
Author: Rebecca Foxley

Ingredients
 
 

  • 350 grams Plain Flour
  • 15 g Baking Powder
  • 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, zest only, finely grated.

Instructions

  • Preheat the oven to 160C.
  • Mix the flour, salt, ginger, baking powder, and bicarbonate together.
  • Add the caster sugar and mix in.
  • In a saucepan, melt the butter and golden syrup over a gentle heat and allow it cool slightly.
  • Add the melted butter and syrup to the flour and mix until it becomes like wet breadrcumbs.
  • Add the orange zest and mix.
  • Beat the egg and add to the dough. Mix it thoroughly until everything is combined and you have a firm but slightly pliable dough.
  • Wrap the dough tightly in clingfilm and place it in the fridge for 30 minutes to rest.
  • Remove the dough from the fridge and uncover. Create 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 hot 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 or store them once they have cooled completely.

Video

Recipe Notes

 
  • The dough can be frozen before baking, you can keep it in the freezer for up to 3 months. 
  • Chilling the dough before baking is an important step. 
  • The biscuits will be soft when you remove them from the oven. This does not mean that they need more cooking time. Just allow them to rest on the baking tray for a few minutes before transferring them to a cooling rack. They will harden as they cool. 
  • Bake them for a few more minutes if you prefer them to be crunchier. 
  • You can add 1 tablespoon of chopped stem ginger to the dough for an extra ginger boost. 

Nutrition Estimate

Calories: 113kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 117IU | Vitamin C: 0.05mg | Calcium: 35mg | Iron: 1mg