Paul Hollywood's gingernut biscuits

(250 ratings)

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Paul Hollywood's gingernut biscuits
Paul Hollywood's gingernut biscuits
  • Makes: Around 40

  • Prep time:

    (plus chilling)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Paul Hollywood's gingernut biscuits are so simple to make and delicious too! Paul Hollywood is a baking pro. Get perfect biscuits every time by following his easy recipe for crunchy, golden gingernut biscuits, they're just lovely dunked in your cuppa! This classic gingernut biscuit recipe makes around 40 biscuits in one batch which is ideal if you've got a lot of people coming over or you're baking for a bake sale. These biscuits can be rustled up in under half an hour and each work out at only 57 calories per biscuit. Paul Hollywood's gingernut biscuits are made with light brown sugar and spiced with ground ginger. This recipe also uses golden syrup to give them a sweet kick and a golden glow once baked. This recipe is definitely worth saving!


  • 340g/12oz plain flour
  • 1 level tsp bicarbonate of soda
  • 2 level tsps ground ginger
  • 100g/4oz butter
  • 160g light brown sugar
  • 4 tblsp golden syrup
  • 1 large egg, beaten

Watch our special video interview to see Paul's top tip for making biscuits


  1. Pre-heat oven to 180°C/350°F/Gas Mark 4.
  2. Line the baking trays with grease proof paper.
  3. Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs. Stir in the sugar then the syrup and the beaten egg. Bring it all together to form a smooth pastry dough. 
  4. On a lightly floured surface roll out the dough to be about 8mm thick. Using a 2” straight-sided round cutter, cut out biscuits until all the biscuit dough is used up. Place on baking trays ensuring enough room is left for slight expansion of the biscuit.
  5. Chill on the baking trays for 20 minutes in fridge.
  6. Cook for 10-15 minutes until golden brown. Remove from tray with palette knife and place on a cooling rack.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 57(kcal)
  • Fat 0.3g
  • Saturates 0.0g
  • Sugars 6.4g
  • Salt 0.1g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(250 ratings)

Your comments


If this recipe contains about 80 gms of fat (in the 100 gms of butter) and the total ingredients weigh approx 800 gm then surely the fat content must exceed 10 %. How do you get 0.3%?


There is no way this recipe is correct, please check it for errors.

Rosemary Devine

I found that these biscuits lost their shape when I made them. They came out very flat and spread a lot on the tray. Still tasted good. And advice? Thanks


Really surprised by the negative comments - I absolutely love this recipe and have made several times now and I have followed the recipe to the letter.


The recipe seemed to be fine! Due to an earlier comment about only a vague taste of ginger, I added another teaspoon of ground ginger. It tasted great! Also, these biscuits took longer than 10-15 minutes in the oven at gas 4. They took around 20-25 minutes for me. Because someone in my family is gluten-free, I swapped plain flour for gluten-free plain flour and they taste lovely! I used a medium egg instead of a large egg and it still turned out a very wet dough. Lots of flour needed! But when cooked they are delicious! The mix also made three trays of biscuits so you will probably need about three baking trays and a lot of fridge space! Great taste With more ginger!!!


These gingernuts came out perfect. The whole batch was gone in three days, with only two people! Very subtle ginger taste, next time I'll probably experiment and double the ginger as I love the tingle and maybe use some dark brown sugar for a richer flavour. Texture was lovely and chilled dough held their shape perfectly.


Not sure what you guys are doing wrong but its probably an easy fix, if your mixture is too soft an wet add some more flour till you can push your finger on it and it dosent stick, that was the only thing I did differently and my 3 kids are hoeing into em as I type :-) Oh ls rolled them to balls and squished down with the back of a fork, Will be adding this to my recipe book thanks for sharing.


This recipe is definitely flawed. Needs another egg to pull it together and more ginger.

John W

Needs full 15 mins. Cooking , yes they do need extra ginger 1 or 2 tsp extra but they are a lovely colour and very nice.

Sheila Pinney

I baked these using Doves Farm gluten-free flour and Free Dairy Free Sunflower Spread, as I am both wheat and lactose intolerant. I always add a tsp of Xanthan Gum to any gluten-free recipe too. Having read the comments, I added an extra tsp of ground ginger to the mixture, and am glad I did. The ginger taste is lovely tingle, but feel it would have been too subtle without that extra spoonful. I will add another tsp next time to see what difference that makes. I also substituted 2tbsp of golden syrup for honey having read that it worked well, and because I was down to the last dregs of the syrup! Very easy to make, I used a stand mixer with paddle attachment to mix the dough rather than mess about rubbing butter in and the biscuits are perfect! I would give it a 5 star rating if the original recipe contained more ginger.


Just made these and they are lovely. More ginger next time, I will double the amount. Cooked at gas mark 4.5 for 19 mins. Room temperature butter, pastry brought together by hand after mixing. Neaded for about a minute. 5 cm thick easy Peary and delicious.


What's the texture like guy after the average of 15min in oven? I have a fan-forced oven and would love to try this recipe out and get crunchy biscuits!


This recipe is great and works really well. I tried the biscuits warm from the oven and the ginger taste didn't seem very strong, but as soon as they were cool it came through really well - so much so my son had to get a glass of water!! I also replaced some of the golden syrup with honey ( I live in Italy and my supply was at an end). Great recipe, will be doing it again.

John Ridler

Yes there is a big problem with this recipe. I just made a batch before I noticed, it should read "2 tablespoons" of ginger, NOT 2 teaspoons! So they were basically tasteless.


Ratios are per serving, which must be assumed to be one biscuit.


What did you find wrong with it? I've made it twice now, and all was fine.

Mrs cook

I made them today, they came out lovely, I left half of them as they came out of the oven and the other half I dipped in dark chocolate. will definitely use this recipe again.

Maxine Groobey

Just made these and it is the best recipe for ginger nuts I have found so far. I added an extra teaspoon of ginger but still think it needs more. Fab though :)


Made these yesterday with my children and they turned out fantastic! So much we are making more today as the ones we made yesterday have all gone. Shall definately be a regular recipe in our house now.


Made them over the weekend they were great. Now making them with my grandson but cutting them into gingerbread men


This worked well for me, I have made them a couple of times now and they are delicious, I added an extra teaspoon of ginger but that's only a personal taste.

maureen silverwood

My husband loves ginger nuts but shop bought ones contain palm oil, so I thought I'd make some. I didn't have any problems with the recipe but they lacked ginger flavour. Does anyone else have any suggestions to ginger them up? Perhaps stem ginger/fresh ginger?


Didn't have any ground ginger so used fresh. Grated about a 4cm into flour mix. Turned out perfect. Very nice and not to strong so kids like them as well.

Sue Treeby

These worked perfectly. Delicious and very difficult to resist


I have used this receipe a few times and they have come out really well, so well that l intend to used them in my Christmas hampers. I have add some very finely chopped crystalised ginger for the christmas flavour.


Just made these, l wonder if there is water or other liquid missing from the recipe. I had to add another egg. It was just too dry. But all turned out fine.


Hi, Don't be put off by those other two comments (I was but decided to try anyway) they came out PERFECT. The only difference between the recipe and what I actually did was that I chilled the dough first because I went out for the day after making the dough but I left the dough out of the fridge ten minuets before rolling out, cutting and placing on the tray and then chilled for only 10 mins because they had already been in the fridge. kept their shape and tasted lovely.

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