Ginger snaps

(45 ratings)
Crunchy Ginger Biscuits tea
Crunchy Ginger Biscuits tea
  • Makes: 60

  • Prep time:

  • Cooking time:

    (may need an extra 3 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

You'll love these delicious ginger snaps and they'll go perfectly with your afternoon cuppa. And if you're feeling adventurous, why not make them into ginger creams?


  • Unsalted butter 75g (3oz)
  • Soft dark brown sugar 75g (3oz)
  • Clear honey 75g (3oz)
  • Black treacle 50g (2oz)
  • Self-raising flour 225g (8oz)
  • Bicarbonate of soda 1 tsp
  • Ground ginger 1 tsp
  • Ground cinnamon 1 tsp
  • Crystallised stem ginger 50g (2oz), roughly chopped

Turn these ginger snaps into ginger creams with some buttercream icing sandwiched between two biscuits


  1. Preheat oven to 180C/350F/ gas 4. Using non-stick baking foil, line 2-3 large baking trays. Place butter, sugar, honey and treacle into a large saucepan and stir over a moderate heat until melted and smooth.
  2. Sift flour, bicarbonate of soda, ginger and cinnamon into saucepan, add chopped ginger, mix well and then allow mixture to cool slightly.
  3. Using a teaspoon, take a slightly rounded spoonful of biscuit mixture, roll it into a smooth ball and place it on a baking tray.
  4. Repeat, spacing balls well apart, until mixture is used up (can be baked in several batches). Bake biscuits for 12-15 minutes until browned.
  5. Remove from oven and leave to cool a little before transferring onto wire racks to cool completely. Store your ginger snaps in an airtight container.

Your rating

Average rating

  • 3
(45 ratings)

Your comments

Alexander Clarke

Look out with web site. Really easy to give incorrect rating for things not made yet


I just loved this recipe for grown up ginger biscuits. Made double quantity but doubled the size of the biscuit too. I'm looking forward to all my guests tasting them at the all day party next week.



Denbigh Gabbitas

Well, just made my first batch and would suggest one or two modifications which I found preferable. First: add the melted sugar, butter, etc. mix to the flour in a (Kenwood with K-beater) mixer bowl. Second: Use plain flour with 2 tsp baking powder. Third: Use 2 tsp of powdered ginger Fourth: Put mixture in the fridge for a couple of hours before making the biscuits. I only had plain flour, so that was unavoidable, the others are just from my experience, I tasted the raw mixture and then added the extra spoonful. I hope these suggestions help a great recipe along.

Katie Crichton

I've just made these biscuits for the second time in three days. This time I've made twice as many they were so popular! Definitely going to try putting butter cream in the middle Dave, that's a fab idea.


I just made these (although I missed out the crystallised ginger) and made them into ginger creams by getting two and putting butter cream in the middle. They are incredible. The recipe's been printed and added to my recipe folder!


i just made some noe and the were absaloutly flaming beautiful xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx i am an amazing cook


Hi Just made these ginger biscuits, delicious, I just added a bit more ground ginger as had no crystillised ginger.Very moorish!!

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