At last a proper Ginger Snap biscuit recipe. There are so many recipes on UA-cam that claim to be ginger snaps but always seem to have a chewy center, which the proper British Ginger Snap does not. A great dunking biscuit too. Thanks Geoff!
I made these for my wife and my in-law, and they were a resounding success. Thank you, Geoff. As a chef, I truly appreciate the simplicity of your recipes, and how easy they are to follow.
I made these today and they are the best ginger biscuits I have made so far (and I have tried a few!) Thank you Geoff for this recipe. When I took out the mix from the food processor, it looked so dry that I could not see it coming together. I was really tempted to add some milk but after squeezing and bashing the mixture for a few minutes, it came together. I guess my butter was too cold. I will be making these throughout the year.
HI JP. That's great. I am glad they turned out well for you. The butter should be cold, and the mixture will come together just by mixing the golden syrup and then squeezing it. The warmth of your hands will ensure that it does.
These look absolutely delicious. I look forward to trying these out. Keep the great post coming for 2021. If it wasn't for you, this lockdown would have been a lot harder. You make a difference.
Hi James. I hope you like them. The dunking, as with shop bought gingernuts has to be done carefully as the tea drips back out, and into your hand if you are not careful.
I made these again today but used Naturali vegan butter and no salt as Naturali already has a decent amount of salt. I also added a tablespoon of ginger as we all love ginger. They were brilliant! Thoroughly enjoyed by the vegan and non-vegans in the family. And so easy to make.
Hi Geoff I just made some more and what a difference the 50grams of golden syrup seems to be better than adding the spoons as it is over three of my spoons, they crack perfectly and everyone has had one the taste is beautiful will be making some more tomorrow thankyou for your time
Happy New Year Geoff! I like the recipe being ginger and small. That's great for someone who lives alone. These look wonderful and they must be very flavorful.
Hi Mary. Thanks for your wishes. Happy New Year to you too. Yes this small batch is good for those who live alone, particularly for one who loves a nice crunchy biscuit.
new sub ...i love proper homemade cooking and baking ... nothing beats it ...im so glad my mum has taught me A LOT ...its sad theres far too much convenience food in these supermarkets .. im glad ive got my mum to show me all her tips n tricks ... there's nothing my mum cant bake ....ill be happy if i get close to my mums cooking skill ....success hee hee great biccies right there ..🌜🌛
@@geoffsbakingblog , I lived in England between 2003 and 2006. Good memories from the place. Yes, even about traditional food. So much that since then I, as a personal tradition, bake some fruit cakes for Christmas, and now they are a favourite of my family. Actually, I'm about to make them in the next days, so they can "rest" some months till the end of December. You should ad your personal recipe of it in your channel a couple of months before Christmas! Just an idea :-)
@@alinapala I have several videos for Christmas Cakes on the channel, One is in three parts, making the cake, covering with marzipan and then icing. There is also a last minute christmas cake, and a Dundee Cake as well as a Caribbean christmas cake. I also have a playlist for Christmas baking.
Hi Geoff, I just wanted to let you know how much I like making these biscuits, they are lovely and I have made some more today. Like you say they are nice to have with a cup of tea. Thank you. Janet ☺🌻
Hi Geoff, I just finished making these wonderful cookies and I must say that the aroma in my house right now is amazing. I like to add in a little bit of orange zest and the combination works really well! This is my second time making this recipe and is one of my favourite! Thank you for sharing your recipe!
I will have a go at making these as ginger is good for nausea. However, I am gluten free so will use the gluten free plain flour. Thank you for a lovely video.
Thank you for another fine recipe. I didn’t have ground ginger or golden syrup, so I substituted with one tablespoon ginger paste and two tablespoons sorghum syrup.
Happy New Years Geoff! Thank you for this recipe! I will try it now with honey .....And just did! I used 1 Tbsp of oat flour instead of the white flour and wasn't sure about the honey ..so I used 1/4 C. Rolled out exactly as your shown. Baking now :) OK ..finished now & I have a new propane oven. Problem is the ones in the back overcooked - not good- but the ones before are very tasty. Very easy recipe! Thank you!
HI Houndjog. Happy New Year to you too. Thanks for your wishes. I am glad your adjusted recipe worked well. Maybe you just need to rotate front to back during baking with your new oven.
Hi there. You just popped onto my screen with this recipe. So happy to discover you. Looking forward to making them later this week. How long do they stay crispy and how would you recommend storing them please?
Hi Precious. It is just what they are called in the UK, and other countries such as New Zealand and Australia. In some countries they are called Ginger Snaps or Ginger Biscuits. They are widely available in UK supermarkets as Ginger Nuts. en.wikipedia.org/wiki/Ginger_snap
Thank you a good one! This one is a great one for the cookie jar indeed... it is a keeper... Actually I have yet to make anything that you have posted that was not! Thank you again!
Hi Geoff - made these this afternoon and for some reason ( even though I used a food processor) there were visible marks of bicarbonate? But, they were delicious none the less and will be trying more of your recipes Thankyou 👍
Hi Bessie. I have never had that issue with bicarbonate of soda. But you could also mix the dry ingredients in the processor before adding the butter, to get them more mixed in. Then having made the dough you could knead it a little to eliminate any streaks. I hope you find some more recipes to enjoy.
Thank you for your recipe! I love that you made it even easier by giving an equivalent measuring to 50 g and so on...could you please tell what temperature were they baked.
Hi Angie Angie. If you check the video at 38 seconds you will see I say to preheat the oven to 190C/170C Fan/375F. You can also always check the written recipe from the link below the video.
Hi Geoff I tried these yesterday but , the biscuits did not spread out, what did I do wrong? I don't have a mixer so I crumbled the dry ingredients with cold butter by hand. Is that it?
Hi Sharmistha Iyer. I am sorry your biscuits didn't spread out. Doing it by hand should work fine. As long as the mixture forms a dough that looks like mine and you can roll it into balls. The butter, sugar and golden syrup are what make the biscuits spread out when the heat is applied in the oven. If yours didn't spread I wonder if you used too much flour.
Hiiii happy new year Geoff. Love from mumbai delilah. Hvnt been checking your videos as was busy with christmas but will do now n try this out too. We indians like r cookies/biscuits nice n crispy n crunchy n thats y i love most of your 🍪 cookies. Take care stay safe stay blessed
HI Delilah. Happy New Year to you too. I hope all is well in Mumbai. These are delicious biscuits and so crunchy. I hope you enjoy them if you make them.
Hi Geoff, Thanks for the video. Could you please tell me what make and model of immersion blender you were using as I should like to purchase something similar. Thanks 😊
Hi Steve. I use a Braun MultiQuick 9 Hand Blender. It has several different attachments and there are other attachments that can be bought separately. There are different versions, 5, 7, 9 etc in different combinations.
Hi Geoff, these look so lovely, better than bought ones and I'm unable to eat those, so yours are ideal for me to make, great recipe as always. Love a crunchy biscuit ( well any biscuits actually and cake 😅) Happy new year, wishing you good health and happiness. Janet ☺
HI Jennifer. It is called Jazz Me Blues and is copyright free in UA-cam Audio Library. ua-cam.com/video/ETxMjBZnm3Y/v-deo.html&ab_channel=MusicLover%E2%80%93NoCopyrightMusic
Happy New Year dear Geoff. Wishing for you Health Happiness and lovely baking time too..Looking forward to a new year of all your wonderful recipes to bake. Many thanks for the lovely recipe today of Ginger Nuts.Loved them growing up in Scotland. Lovely biscuits. Blessings Geoff. Pat XXX
Hi Pat. Thanks ver much for your wishes. I hope you and your family are able to enjoy a Happy New Year, and that we soon begin to see an end to this pandemic. I am glad you like the recipe as ginger nuts are one of my favourite biscuits.
As we've eaten every biscuit in the house..NOW 🍪. These are going to be great🍪 I LOVE a GINGER NUT🍪... HAPPY NEW YEAR🎉 GEOFF LOOKING FORWARD TO 2021 GOODNESS😉 WE HAVE GOT TO GET A GRIP AND FIND SOME SPARKS OF JOY HAVEN'T WE..🎊🎉. BAKING DOSE THAT FOR ME.... TAKE CARE 😍🎉🎊❤️any snow were you??? are we had a smattering on the moors its very cold in DEVON TODAY ❄️❄️❄️❄️❄️❄️❄️
Hi Henrietta. I am hoping that this year will be much better than last year. We need, as you imply, some good news coming out of the current situation. Biscuits, however lovely, can only do so much. I haven't seen any snow, it rained yesterday. I was up early today, walked almost 3 miles to town and then 3 miles back after collecting my prescription. So I now need to relax with a cup of tea and a biscuit.
@@geoffsbakingblog GOSH THAT'S A GOOD WALK... I'D NEED A MORE THAN ONE BISCUIT. . . I'M BEING LAZY TODAY HAD MY TEA IN BED...( MY HUSBANDS ONE BIT OF COOKING THAT HE DOSE) ... HE'S WALKED DOLLY FOR A HOUR ALREADY SO SHES SORTED.. CAT ON THE BED WITH ME OLIVER IS NOT SUPID HE HATES THE COLD ... STAY SAFE AND WARM GEOFF... 😘
@@geoffsbakingblog i call lazy days when I'm baking... Now when I'm doing laundry(how many shirts @socks can one man were in a week lordy lordy) and cleaning the house🏡 that's a work day... So enjoy... Your muffins ❤️
Hi Muneerah Kausim. You can try these with freshly grated ginger, but grate it very finely. Ground ginger is much more concentrated than fresh ginger so you will need about 5 tsps of fresh ginger. It might be quite wet so maybe add another 5g of flour and mix that with the ginger to absorb any excess liquid.
Hi Barbara. Golden syrup is not so readily available in many countries as it is in the UK. It is really just a syrup made of about equal parts of sugar and water, with a couple of slices of lemon added to it.. The syrup mixture is boiled until it just begins to turn a slight golden colour. I think corn syrup or maple syrup might be good alternatives. Molasses might have too strong a flavour and too dark a colour.
@@barbra429 I think it might be two-fold. Firstly that little amount of lemon is likely to prevent crystallisation during the boiling phase. Secondly it will impart just the very minutest of flavours too. That would be very light though, since it is just a slice or two mixed with 2lb of sugar and the same of water.
I'm going to try these today... I have exactly some leftover ginger flour and some home made golden syrup (did it for ANZAC biscuits). However, I'm startled by the amount of leavening in this recipe.
Hi JB. The other recipes I looked at used Self Raising flour, and no baking powder. But self raising flour already has baking powder in it. As I rarely buy SR flour I adjusted the leavening accordingly. I do hope you enjoy the biscuits when you try them.
@@geoffsbakingblog They turned out very good indeed. Our administrator is Anglo-Brazilian and he immediately said... 'Hummm Ginger cookies, best than the bought ones!' - However mine have not spread that much (2 days on the fridge, may be baking soda lost some of its leavening power?) and gave out firstly a crunchy outer bite, followed by a sandy texture and finishing in a chewie finale. The only thing I might add to this recipe would be some lime zest and try a version with molasses which is pretty common around here... golden syrup only if home-made. Thanks! - making them again today (this time around I'll keep the flask in my room).
@@jb6050 Hi JB, I am glad they turned out well. As you will have seen I didn't refrigerate my dough at all. Baking soda, as you probably know, reacts immediately when in contact with water. That is why when making a cake batter that has baking soda in it is never left on the counter, but goes into the over right away, otherwise the baking soda cannot work effectively. As for adding molasses, one viewer Oceanic Blues(Delilah from Mumbai) has done a version with molasses instead of golden syrup and posted a photo of them on Pinterest, here is a photo i.pinimg.com/originals/da/a0/d8/daa0d8a4b5a0e37b3cb3e71d20a89fcf.jpg
HI Ann. I am not sure how oat flour would work instead of the wheat flour, It would probably work ok, in terms of making a biscuit/cookie, but whether the crunch would be the same I don't really know.
HI Del K. Yes I think that will work fine, though the taste will be slightly different. I also think that maple syrup has a slightly thinner consistency to golden syrup which might mean the baking time would be a little longer too.
Hi Sheela. Golden syrup is a syrup made from just water and sugar with a tiniest amount of lemon too. It is readily available to buy in the UK supermarkets. I did.a search and was able to find it in India too. But it is also very easy to make as you can see from this video by Steven Owen, ua-cam.com/video/0Tw3XwFsIug/v-deo.html . It keeps very well too.
@@geoffsbakingblog l tried the biscuits today and my husband liked them. So thank you for your video. But l need your help. I followed the recipe exactly as shown in the video but the biscuits got little burnt at the base. My oven has options like, you can give heat from down or from up or from both. Which option do you think should l use to get perfectly baked biscuits? I also used the oven thermometer. I'll be grateful if you help me. God bless you.
@@sheelachandraghatgi3092 I use the convection/fan on my oven so the lower temperature for baking most things. One reason for a darker colour on the bottom, and on the sides of cakes, can be the baking tray, or cake tin. Those pans which are black, or very dark in colour, tend to create a darker underside or edge. Did you use parchment paper on your baking tray, that might help. Or a silicone mat might help too.
there is a lot more butter than 50 grams in that bowl at 11-12 1-inch blocks and a lot more golden syrup than 2 spoons I did it as you stated and they came out ok but I got 11 small biscuits at a push looking at the way your mixture looks compared to my mixture something is way off the mark however thanks still loved them.
Hi Nigel. You are incorrect. I weigh all my ingredients and am very precise. 50g of butter( they aren't inch inch cubes). 50g of golden syrup, which is about 2 tablespoons. That is tablespoons, not the spoons you use for eating dessert. A tablespoon is 15ml a spoon you eat dessert with is 10ml. If you read some of the comments from other viewers you will see the recipe works very well.
I tried this recipe, and they tasted great and everything, but interestingly they did not spread - they remained exactly the same size. I rather suspect that the baking powder or bicarb had "gone off" because I just used some stuff that I found in the cupboard, and god alone knows how long it had been sitting there (opened). Next time I'll buy some fresh.
HI mrSonofsonof. Yes it is possible the baking powder or baking soda was not longer active. The biscuits should spread during baking, assuming the oven is preheated to temperature and all the ingredients are measured correctly.
Hi Persian Empire. That is a shame. If you followed the recipe precisely and if the oven temperature was correct they should be hard and crunchy. I an sorry that your's were not like that. You can see from the comments below the video that others have made them successfully.
i made these today n all i can taste is the bi carb n baking powder ...im gonna stick to be-ro recipe sorry geoff ....be-ro they use self raising flour and they melt the butter n golden syrup ..thats the only difference and measurements are a little more as it makes like 21 biccies ..
HI Susie. I find that strange, as I most certainly didn't get such a taste in mine. However if you already have a recipe that works you should continue to use it.
HI Nigel, If you watch more of my videos you will often see that I weigh the dough into portions. Indeed, if you watch closely here you will see that I do weigh, off to the right side, the pieces of dough to make sure I have 16 grams.
On the contrary, there is a good reason to use the immersion blender, since it makes rubbing the butter into the dry ingredients a matter of seconds rather than 5 or more minutes.
add sea salt and a little nutmeg and about six drops of almond essence to half the mix, and chilli flakes and rose oil to the other. that way they don't taste the same as shop bought, which lets face it are cheaper than the ingredients and taste the same as yours. Spread soft cheese and a mandolin sliced kiwi fruit slice..... to die for. Don't serve them that way, they will go soggy.
Hi David. That is your opinion which differs to mine and, from the comments below, many of my viewers too. It seems that those who have made the biscuits and commented on here that they like them, and no-one suggested more ginger. Indeed I just did a quick check of Delia Smith's recipe and for the same amount of flour she specifies 'a slightly rounded teaspoon' of ground ginger.
Way, way, way too much of either baking powder or soda in the recipe... I can still taste it in my mouth half an hour later. I'm reducing it by at least half for my next batch, maybe more. Beware. Better too little than too much.
@@geoffsbakingblog Yeah, I did read quite a few of the posts and you're right, no mention of bad taste. I did reduce the sugar a little which may have had an effect or maybe I made a mistake, but I don't think so. On my baking powder tin it says add 4g per 100g of flour, which if you add on the baking soda that is double what they recommend.
@@stephengough9694 I think the 4g per 100g is for making cakes. The reason for the amount in these biscuits to make them light and airy and give them the crunch.
@@geoffsbakingblog hi, yeah, been looking at other vids (for ginger bics) and the raising agent ratio seems to be much less than what you gave. Paul Hollywood's was one such. He also says that it is the sugar content that gives it the 'snap'.
@@stephengough9694 Paul Hollywoods version have a much closer texture. They do snap, but any biscuit baked long enough will have a snap. The ones I made are light and crunchy rather than rock hard. But, of course, there are so many different versions. It is really a matter of preference.
Hi Carl. They should spread. It might be that your oven doesn't run as hot as mine. You could flatten them a little more too, before they go into the oven. You can also open the oven to flatten them quickly during baking, though that shouldn't really be necessary.
At last a proper Ginger Snap biscuit recipe. There are so many recipes on UA-cam that claim to be ginger snaps but always seem to have a chewy center, which the proper British Ginger Snap does not. A great dunking biscuit too. Thanks Geoff!
HI Pompeyexile UK. You are very welcome. I am glad you enjoyed the biscuits.
Yes at last crisy Ginger cookie finally! There are so many chewy biscuits . Thank you for the receipe 😄
I made these for my wife and my in-law, and they were a resounding success. Thank you, Geoff. As a chef, I truly appreciate the simplicity of your recipes, and how easy they are to follow.
Hi RavensToRoses. Thats' great. I am glad they enjoyed the biscuits. I do like to keep things simple, when possible.
I've just made these and had 6 in one go! Thank you Geoff for another brilliant recipe.
Hi Christienne. I have been known to eat that many too. I am glad you enjoy the recipe.
I made these today and they are the best ginger biscuits I have made so far (and I have tried a few!) Thank you Geoff for this recipe. When I took out the mix from the food processor, it looked so dry that I could not see it coming together. I was really tempted to add some milk but after squeezing and bashing the mixture for a few minutes, it came together. I guess my butter was too cold. I will be making these throughout the year.
HI JP. That's great. I am glad they turned out well for you. The butter should be cold, and the mixture will come together just by mixing the golden syrup and then squeezing it. The warmth of your hands will ensure that it does.
Digressing from ginger nuts, which shortbread recipe is the regular bake in your kitchen? You have quite a few different ones.
@@jp-nx9yb The shortbread that I like the best is Shortbread - Quick & Easy ua-cam.com/video/PiG8suczyAs/v-deo.html
Hi Geoff! Thanks so much for the recipe! I've just tried them out and they are absolutely fabulous, couldn't be happier! Thank you:)
Hi Smirthi Ravichandran. You are very welcome. I am so pleased that you like the biscuits.
Making these today. Appreciate the recipe Geoff 👍
Hi BetterThanBrooklyn. I hope. you enjoy them.
These look absolutely delicious. I look forward to trying these out. Keep the great post coming for 2021. If it wasn't for you, this lockdown would have been a lot harder. You make a difference.
HI Mr S. thanks very much for your kind words. I hope you enjoy the biscuits when you make them.
Made these yesterday and they are delicious! Thank you for the quick and easy recipe! 😋
Hi Tharushi. I am glad you like them.
Thank you from Quebec in Canada! I just cooked them and I love it!
HI Guylaine. You are very welcome. I am glad you like the biscuits.
I think Ginger Nuts are my favourite biscuit. They dunk wery well. I don't normally bake but I am willing to give this a go. Thank you.
Hi James. I hope you like them. The dunking, as with shop bought gingernuts has to be done carefully as the tea drips back out, and into your hand if you are not careful.
This was just amazing! Used some nuts for crunch but yess!!! Finally a ginger nut that works!
Hi Sally. I am glad they worked for you.
I made these again today but used Naturali vegan butter and no salt as Naturali already has a decent amount of salt. I also added a tablespoon of ginger as we all love ginger. They were brilliant! Thoroughly enjoyed by the vegan and non-vegans in the family. And so easy to make.
HI JP. That's great. I am glad you have found a way to make them vegan friendly too.
Its the best recipe 🌷🌷🌷
Hi Maha Hamdan. Thanks very much.
This is awesome ginger biscuit thank you Geoff,I'm going to make them just for hubby with tea. I'm from South Africa in Eastern Cape province.
Hi Marie. That's great. I hope he enjoys them. Hello to you in South Africa.
Thank you, Geoff. You have made it easy to follow your instructions and you also respond to our needs in the comment box.
Hi Shantha George. You are very welcome. I am glad you find the videos, and recipes, easy to follow.
Thank you for the recipe. My husband loves these
HI Jean. You are most welcome.
great recipe - i just made these and love them
Hi Mjpea4. That's good. I am glad you like them.
wow thanks Geoff was looking for a ginger biscuits recipe
HI Carl. I hope you enjoy them.
Hi Geoff I just made some more and what a difference the 50grams of golden syrup seems to be better than adding the spoons as it is over three of my spoons, they crack perfectly and everyone has had one the taste is beautiful will be making some more tomorrow thankyou for your time
HI Nigel. That's great. I am glad they turned out well.
Happy New Year Geoff! I like the recipe being ginger and small. That's great for someone who lives alone. These look wonderful and they must be very flavorful.
Hi Mary. Thanks for your wishes. Happy New Year to you too. Yes this small batch is good for those who live alone, particularly for one who loves a nice crunchy biscuit.
Thanks Geof.. the cookies are delicious, I made mine with spelt flour. Had no plain flour. But I heard spelt is healthier. Thanks
Looking like great cookies. Love the crunch. Can't wait to try them. Thanks for sharing
Hi Brahim Mamache. Thanks very much. I hope you enjoy these crunchy biscuits.
Thanks a lots Jeff for this wonderful video. I love jinger biscuits.i use to buy them all the time..i shall try this recipe at home.Ta
Hi IBrahimovitch. You are welcome. I hope you enjoy them.
I was looking for a ginger biscuit recipe which made crunchy biscuits,pleased to find yours this seems simple andeasy will try this one
HI Shahnaz Khwaja. I hope you enjoy them.
Wuauuu se sienten muy crujientes ,me fascinan las galletas de jengibre muchas gracias por compartir tu receta .
Bendiciones.!!!
Hi Barbara. Muchas gracias. Me alegra que te guste la receta.
Thanks a lot, wonderful calm instructions containing my favourite recipe words, "ginger", "quick" and "easy"
HI V. Alexander. You are welcome.
I’m going to give these a go today. Thanks for sharing 👍
Hi Wee Jim. I hope you enjoy them.
Nice one. I will certainly try it. Don’t be afraid to smile!
HI Dopapier. I hope you enjoy the biscuits when you make them. My face is a constant smile, you should see me when I look serious, LOL.
Hello there another recipe that escaped me, hope to try these crunchy ginger nuts.
HI Miss Dream. You will have worked out by now that my recipes are expert escapees. LOL.
new sub ...i love proper homemade cooking and baking ... nothing beats it ...im so glad my mum has taught me A LOT ...its sad theres far too much convenience food in these supermarkets .. im glad ive got my mum to show me all her tips n tricks ... there's nothing my mum cant bake ....ill be happy if i get close to my mums cooking skill ....success hee hee great biccies right there ..🌜🌛
Hi Susie. Home baked goods are usually so much better than those from the supermarket. You are lucky to have someone like your mum to learn from.
Wow this is perfect thanks for sharing the recipe
Hi Nokuthula Midrand. Thanks very much. You are most welcome.
You can tell from the lovely crunch that these are perfect, and quick and easy too, just right. 😊 Happy New Year, and thank you Geoff. 🍻 🇨🇦
Hi Beruthiel45. Yes they are very crunchy. Quick to make and easy to eat too LOL. Happy New Year to you too.
I've made them today. They're just fantastic! Thank you for the recipe. Greatings from Buenos Aires, Argentina!
Hi Alina P. How nice to know someone in Argentina is enjoying these lovely biscuits. I am so glad you like them.
@@geoffsbakingblog , I lived in England between 2003 and 2006. Good memories from the place. Yes, even about traditional food. So much that since then I, as a personal tradition, bake some fruit cakes for Christmas, and now they are a favourite of my family. Actually, I'm about to make them in the next days, so they can "rest" some months till the end of December. You should ad your personal recipe of it in your channel a couple of months before Christmas! Just an idea :-)
@@alinapala I have several videos for Christmas Cakes on the channel, One is in three parts, making the cake, covering with marzipan and then icing. There is also a last minute christmas cake, and a Dundee Cake as well as a Caribbean christmas cake. I also have a playlist for Christmas baking.
@@geoffsbakingblog , good to know! I'll look for them! Thanx!
Hi Geoff, I just wanted to let you know how much I like making these biscuits, they are lovely and I have made some more today.
Like you say they are nice to have with a cup of tea. Thank you. Janet ☺🌻
HI Janet. It's good to know that people enjoy these biscuits. I love them. Thanks for letting me know.
@@geoffsbakingblog ☺👍
Hi Geoff, I just finished making these wonderful cookies and I must say that the aroma in my house right now is amazing. I like to add in a little bit of orange zest and the combination works really well! This is my second time making this recipe and is one of my favourite! Thank you for sharing your recipe!
Hi Tanya. That's great. I am glad you like the recipe. I might try it with some orange zest too, that seems like a nice addtion.
Thank you very much for the recipe 🙏
💕 from malaysia.
HI Kelly. You are most welcome.
Now that's a proper gingernut. ❤
HI Sarah. Thanks very much.
Happy new year to you and I will enjoy making these, xxxxx
HI Debs. Thanks very much. Happy New Year to you too. I hope you en joy the biscuits.
Sounds crunchy. Will try tomorrow morning
Hi CeNedra Lea Heldra, They are nice and crunchy. I hope you enjoy them.
Thank you Geoff for next awesome recipe of cookies 🍪 😊
HI Aleksander. You are very welcome.
These look very yummy, thank you i am going to try this.. Happy New Year
HI Pokey. Happy New Year to you too. I hope you enjoy these biscuits/cookies.
I made them and they are excellent!!! You are awesome!!
@@pokey3010 That's great. I am so please that you enjoy them.
Thank you for the video, they look amazing. Finally a real ginger nut biscuits recipe.
HI Shifra Wanden. You are very welcome.
Thank you Geoff, for this lovely video! I will bake these biscuits in the coming week :)
HI Ellinor. You are very welcome. I hope you enjoy the biscuits.
I will have a go at making these as ginger is good for nausea. However, I am gluten free so will use the gluten free plain flour. Thank you for a lovely video.
Hi Jade. I hope they turn out well for you.
Thank you for another fine recipe. I didn’t have ground ginger or golden syrup, so I substituted with one tablespoon ginger paste and two tablespoons sorghum syrup.
Hi Herr Prepper. Thanks very much. I hope you enjoyed your version of them as much as I like mine.
@@geoffsbakingblog I think I would prefer your version.
Happy New Years Geoff! Thank you for this recipe! I will try it now with honey .....And just did! I used 1 Tbsp of oat flour instead of the white flour and wasn't sure about the honey ..so I used 1/4 C. Rolled out exactly as your shown. Baking now :) OK ..finished now & I have a new propane oven. Problem is the ones in the back overcooked - not good- but the ones before are very tasty. Very easy recipe! Thank you!
HI Houndjog. Happy New Year to you too. Thanks for your wishes. I am glad your adjusted recipe worked well. Maybe you just need to rotate front to back during baking with your new oven.
I have a propane oven too and i always have rotate things in it so it doesn't burn in the back or the bottom!! LOl
@@pokey3010 Thx for the heeds up! I'll rotate then!
Looks Devine will surely try it out keep it up 😀
HI Debra. I hope you enjoy them. I am going to make a slightly different version with a cream filling soon too.
Those look lovely I will make some now!!
HI Connie. That's good. I hope you enjoy them.
Hi there. You just popped onto my screen with this recipe. So happy to discover you. Looking forward to making them later this week. How long do they stay crispy and how would you recommend storing them please?
Hi Marilynne. I am glad you discovered the channel. The biscuit should be stored in an airitight container. They should keep well for at least a week.
Hi Geoff, I love your cookie recipe. As I told u before. Thanks sharing :) Happy new year-*
Hi Soyeon KIm. Thanks very much. I am glad you enjoy the recipe. Happy New Year to you too.
Hey Geoff. I will try this recipe today. Happy New Year!
HI TC. Happy New Year to you too. I hope you enjoy these biscuits.
Your really a good teacher
HI Komuhimbo Vivian. Thank you very much.
Looks lovely, I like crunchy biscuits 👍 Why do you call them Ginger Nuts when there are no nuts in them?
Hi Precious. It is just what they are called in the UK, and other countries such as New Zealand and Australia. In some countries they are called Ginger Snaps or Ginger Biscuits. They are widely available in UK supermarkets as Ginger Nuts. en.wikipedia.org/wiki/Ginger_snap
Thank you a good one! This one is a great one for the cookie jar indeed... it is a keeper... Actually I have yet to make anything that you have posted that was not! Thank you again!
HI Julie-joy. You are very welcome. I am glad you like these. It is good to know you are having success with the recipes you try.
Hi Geoff - made these this afternoon and for some reason ( even though I used a food processor) there were visible marks of bicarbonate? But, they were delicious none the less and will be trying more of your recipes Thankyou 👍
Hi Bessie. I have never had that issue with bicarbonate of soda. But you could also mix the dry ingredients in the processor before adding the butter, to get them more mixed in. Then having made the dough you could knead it a little to eliminate any streaks. I hope you find some more recipes to enjoy.
Thank you for your recipe! I love that you made it even easier by giving an equivalent measuring to 50 g and so on...could you please tell what temperature were they baked.
Hi Angie Angie. If you check the video at 38 seconds you will see I say to preheat the oven to 190C/170C Fan/375F. You can also always check the written recipe from the link below the video.
Backed it again delicious 😋 😍 😜
HI Why Not. That's good. I am glad you enjoyed them.
Happy new year monsieur Geoff!
Hi Danah75. Thanks very much. Happy New Year to you too.
Hi Geoff I tried these yesterday but , the biscuits did not spread out, what did I do wrong? I don't have a mixer so I crumbled the dry ingredients with cold butter by hand. Is that it?
Hi Sharmistha Iyer. I am sorry your biscuits didn't spread out. Doing it by hand should work fine. As long as the mixture forms a dough that looks like mine and you can roll it into balls. The butter, sugar and golden syrup are what make the biscuits spread out when the heat is applied in the oven. If yours didn't spread I wonder if you used too much flour.
Hi, bravo pour votre vidéo. magnifique!
HI. Merci beaucoup. Vous êtes les bienvenus.
Hiiii happy new year Geoff. Love from mumbai delilah. Hvnt been checking your videos as was busy with christmas but will do now n try this out too. We indians like r cookies/biscuits nice n crispy n crunchy n thats y i love most of your 🍪 cookies. Take care stay safe stay blessed
HI Delilah. Happy New Year to you too. I hope all is well in Mumbai. These are delicious biscuits and so crunchy. I hope you enjoy them if you make them.
@@geoffsbakingblog hiii i already baked them immediately n sent u d pic on pinterest 💃💃💃💃
@@oceanicblues2496 Hi Delilah. I saw the pic. They look very good indeed.
Hi Geoff, Thanks for the video. Could you please tell me what make and model of immersion blender you were using as I should like to purchase something similar. Thanks 😊
Hi Steve. I use a Braun MultiQuick 9 Hand Blender. It has several different attachments and there are other attachments that can be bought separately. There are different versions, 5, 7, 9 etc in different combinations.
@@geoffsbakingblog Hi Geoff, Thanks. I shall take a look at them.
Thank you for the new video for the new year. These look something like what are sold as Ginger Snaps in stores here.
HI yes I think I have heard them referred to as ginger snaps too at some time.
Hi Geoff, these look so lovely, better than bought ones and I'm unable to eat those, so yours are ideal for me to make, great recipe as always. Love a crunchy biscuit ( well any biscuits actually and cake 😅)
Happy new year, wishing you good health and happiness. Janet ☺
Hi Janet. Happy New Year to you too. Thanks for your wishes. I hope you enjoy these if you do make them.
@@geoffsbakingblog ... Thank you.
Going to make them today and I'm looking forward to having a go 🤞☺🤞
Love the music!!!
HI Jennifer. It is called Jazz Me Blues and is copyright free in UA-cam Audio Library. ua-cam.com/video/ETxMjBZnm3Y/v-deo.html&ab_channel=MusicLover%E2%80%93NoCopyrightMusic
@@geoffsbakingblog Thanks, Geoff! I spent 13 years of my life in London and loved it.
@@Jennifer-oz8ec That's good. I used to live in London too.
For a bit of that kick that great Ginger Snaps have: add a dash of ground Cayenne Pepper. Seriously, it adds a fabulous dimension to the cookies.
Hi NadoCrowFriend. I am sure that would add a nice kick, for those who want a little more.
@@geoffsbakingblog Your cookies looked fabulous! I loved the video too.
They look wonderful, Happy New Year, Geoff ✨🥂
HI Swamper60. Thanks very much. Happy New Year to you too.
@@geoffsbakingblog thank you!
They look delicious! Thanks for the recipe!
HI Daysioc. Thanks very much.
Happy New Year dear Geoff. Wishing for you Health Happiness and lovely baking time too..Looking forward to a new year of all your wonderful recipes to bake. Many thanks for the lovely recipe today of Ginger Nuts.Loved them growing up in Scotland. Lovely biscuits. Blessings Geoff. Pat XXX
Hi Pat. Thanks ver much for your wishes. I hope you and your family are able to enjoy a Happy New Year, and that we soon begin to see an end to this pandemic. I am glad you like the recipe as ginger nuts are one of my favourite biscuits.
@@geoffsbakingblog Thank you Geoff. I love them too.
Hi. Can I sub Maple Syrup for the Syrup?
Nice recipe. I must try.
HI Ratna Mitra. I hope you do try, and enjoy, them.
As we've eaten every biscuit in the house..NOW 🍪. These are going to be great🍪 I LOVE a GINGER NUT🍪... HAPPY NEW YEAR🎉 GEOFF LOOKING FORWARD TO 2021 GOODNESS😉 WE HAVE GOT TO GET A GRIP AND FIND SOME SPARKS OF JOY HAVEN'T WE..🎊🎉. BAKING DOSE THAT FOR ME.... TAKE CARE 😍🎉🎊❤️any snow were you??? are we had a smattering on the moors its very cold in DEVON TODAY ❄️❄️❄️❄️❄️❄️❄️
Hi Henrietta. I am hoping that this year will be much better than last year. We need, as you imply, some good news coming out of the current situation. Biscuits, however lovely, can only do so much. I haven't seen any snow, it rained yesterday. I was up early today, walked almost 3 miles to town and then 3 miles back after collecting my prescription. So I now need to relax with a cup of tea and a biscuit.
@@geoffsbakingblog GOSH THAT'S A GOOD WALK... I'D NEED A MORE THAN ONE BISCUIT. . . I'M BEING LAZY TODAY HAD MY TEA IN BED...( MY HUSBANDS ONE BIT OF COOKING THAT HE DOSE) ... HE'S WALKED DOLLY FOR A HOUR ALREADY SO SHES SORTED.. CAT ON THE BED WITH ME OLIVER IS NOT SUPID HE HATES THE COLD ... STAY SAFE AND WARM GEOFF... 😘
@@henriettahenson I shall have a lazy day too, but. I may make some muffins, I have a lot of bananas that need using.
@@geoffsbakingblog i call lazy days when I'm baking... Now when I'm doing laundry(how many shirts @socks can one man were in a week lordy lordy) and cleaning the house🏡 that's a work day... So enjoy... Your muffins ❤️
@@connerpoul6630 sorry I did not understand your comment 🤔
I don't have ground ginger! But can i use fresh ginger instead and how much?
Hi Muneerah Kausim. You can try these with freshly grated ginger, but grate it very finely. Ground ginger is much more concentrated than fresh ginger so you will need about 5 tsps of fresh ginger. It might be quite wet so maybe add another 5g of flour and mix that with the ginger to absorb any excess liquid.
What is a substitute for golden syrup, never heard of it. Can I use molasses or maple syrup?
Hi Barbara. Golden syrup is not so readily available in many countries as it is in the UK. It is really just a syrup made of about equal parts of sugar and water, with a couple of slices of lemon added to it.. The syrup mixture is boiled until it just begins to turn a slight golden colour. I think corn syrup or maple syrup might be good alternatives. Molasses might have too strong a flavour and too dark a colour.
@@geoffsbakingblog Thanks so much
@@geoffsbakingblog Do you know the purpose of the lemon?
@@barbra429 I think it might be two-fold. Firstly that little amount of lemon is likely to prevent crystallisation during the boiling phase. Secondly it will impart just the very minutest of flavours too. That would be very light though, since it is just a slice or two mixed with 2lb of sugar and the same of water.
@geoffsbakingblog Thank you, Geoff.
I'm going to try these today... I have exactly some leftover ginger flour and some home made golden syrup (did it for ANZAC biscuits). However, I'm startled by the amount of leavening in this recipe.
Hi JB. The other recipes I looked at used Self Raising flour, and no baking powder. But self raising flour already has baking powder in it. As I rarely buy SR flour I adjusted the leavening accordingly. I do hope you enjoy the biscuits when you try them.
@@geoffsbakingblog I have the dough resting in the fridge. I guess baking soda is more for colour and spreading.
@@jb6050 I hope you enjoy them. The baking soda will help with that.
@@geoffsbakingblog They turned out very good indeed. Our administrator is Anglo-Brazilian and he immediately said... 'Hummm Ginger cookies, best than the bought ones!' - However mine have not spread that much (2 days on the fridge, may be baking soda lost some of its leavening power?) and gave out firstly a crunchy outer bite, followed by a sandy texture and finishing in a chewie finale. The only thing I might add to this recipe would be some lime zest and try a version with molasses which is pretty common around here... golden syrup only if home-made. Thanks! - making them again today (this time around I'll keep the flask in my room).
@@jb6050 Hi JB, I am glad they turned out well. As you will have seen I didn't refrigerate my dough at all. Baking soda, as you probably know, reacts immediately when in contact with water. That is why when making a cake batter that has baking soda in it is never left on the counter, but goes into the over right away, otherwise the baking soda cannot work effectively. As for adding molasses, one viewer Oceanic Blues(Delilah from Mumbai) has done a version with molasses instead of golden syrup and posted a photo of them on Pinterest, here is a photo i.pinimg.com/originals/da/a0/d8/daa0d8a4b5a0e37b3cb3e71d20a89fcf.jpg
Can I substitute oat flour (gluten free) for the ordinary flour and still get the crunch?
HI Ann. I am not sure how oat flour would work instead of the wheat flour, It would probably work ok, in terms of making a biscuit/cookie, but whether the crunch would be the same I don't really know.
you got me, Im making these tomorrow but with a twist, Im going to put some nuts in too :)
Hi Luanna. I do hope you enjoy them.
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HI Katherine. Thanks very much.
Can one use maple syrup as a substitute?
HI Del K. Yes I think that will work fine, though the taste will be slightly different. I also think that maple syrup has a slightly thinner consistency to golden syrup which might mean the baking time would be a little longer too.
@@geoffsbakingblog 🙏🏽 Geoff. I’ll give it a go until I can get hold of some golden syrup 😊
Happy New Year, Geoff. These cookies look and sound wonderful.
Hi Raeschimmel Happy New Year to you too. These are not the sort of cookie you can't eat surreptitiously, the crunch will give you away.
@@geoffsbakingblog LOL
Has the butter to be cold or room temperature
Hi Wilma. The butter should be cold, and cubed.
@@geoffsbakingblog thank you Geff I liked the receipe. I will definitely try and give you feedback
@@wilmareddy633 that's great. I look forward to your feedback.
Can you please tell me what is gold syrup? Is it pineapple syrup? Sheela from India.
Hi Sheela. Golden syrup is a syrup made from just water and sugar with a tiniest amount of lemon too. It is readily available to buy in the UK supermarkets. I did.a search and was able to find it in India too. But it is also very easy to make as you can see from this video by Steven Owen, ua-cam.com/video/0Tw3XwFsIug/v-deo.html . It keeps very well too.
@@geoffsbakingblog Thank you so much for your reply. Now l'll definitely try your recipe. God bless you.
@@sheelachandraghatgi3092 I hope you enjoy the biscuits.
@@geoffsbakingblog l tried the biscuits today and my husband liked them. So thank you for your video. But l need your help. I followed the recipe exactly as shown in the video but the biscuits got little burnt at the base. My oven has options like, you can give heat from down or from up or from both. Which option do you think should l use to get perfectly baked biscuits? I also used the oven thermometer. I'll be grateful if you help me. God bless you.
@@sheelachandraghatgi3092 I use the convection/fan on my oven so the lower temperature for baking most things. One reason for a darker colour on the bottom, and on the sides of cakes, can be the baking tray, or cake tin. Those pans which are black, or very dark in colour, tend to create a darker underside or edge. Did you use parchment paper on your baking tray, that might help. Or a silicone mat might help too.
there is a lot more butter than 50 grams in that bowl at 11-12 1-inch blocks and a lot more golden syrup than 2 spoons I did it as you stated and they came out ok but I got 11 small biscuits at a push looking at the way your mixture looks compared to my mixture something is way off the mark however thanks still loved them.
Hi Nigel. You are incorrect. I weigh all my ingredients and am very precise. 50g of butter( they aren't inch inch cubes). 50g of golden syrup, which is about 2 tablespoons. That is tablespoons, not the spoons you use for eating dessert. A tablespoon is 15ml a spoon you eat dessert with is 10ml. If you read some of the comments from other viewers you will see the recipe works very well.
@@geoffsbakingblog ok I will give it another go thanks for the reply
Great video 👍 subscribed
HI Amal Abdi. Thanks very much.
Is baking soda the same as bi-carbonate of soda?
Hi Keith. Yes it is the same thing.
@@geoffsbakingblog Thank you
I used your recipe today and I have to admit that they're the best gingernuts I've made. Thank you.
@@keithbryan4968 HI Keith. That's great. I am so glad you enjoyed them.
Fantastic
hi Deepak John Cletus Menezes. Thanks very much.
I tried this recipe, and they tasted great and everything, but interestingly they did not spread - they remained exactly the same size. I rather suspect that the baking powder or bicarb had "gone off" because I just used some stuff that I found in the cupboard, and god alone knows how long it had been sitting there (opened). Next time I'll buy some fresh.
HI mrSonofsonof. Yes it is possible the baking powder or baking soda was not longer active. The biscuits should spread during baking, assuming the oven is preheated to temperature and all the ingredients are measured correctly.
@@geoffsbakingblog Just checked -the bicarb was 11 months out of date. I know what to do different next time.
@@MrSonofsonof Oh that out of date bicarb would have been the cause then.
@@geoffsbakingblog Just tried it again with fresh bicarb, and what a difference! And what a simple recipe too.
@@MrSonofsonof OH that's good. Yes, very simple.
I tried this recipe, but the bisquits get very tough not crunchy!?
Hi Persian Empire. That is a shame. If you followed the recipe precisely and if the oven temperature was correct they should be hard and crunchy. I an sorry that your's were not like that. You can see from the comments below the video that others have made them successfully.
hard tack ginger!!!
Where are the Nuts?
Hi Loco The Dog. There are no nuts. Ginger Nuts, or Gingernuts are the name of a type of biscuit in the UK.
i made these today n all i can taste is the bi carb n baking powder ...im gonna stick to be-ro recipe sorry geoff ....be-ro they use self raising flour and they melt the butter n golden syrup ..thats the only difference and measurements are a little more as it makes like 21 biccies ..
HI Susie. I find that strange, as I most certainly didn't get such a taste in mine. However if you already have a recipe that works you should continue to use it.
T H AN K
Y O U 🙏🏽
G E O F F ❤️
Y O U R E
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S U P E R S T A R ⭐️
Hi Cris. Thanks very much. you are welcome.
Why don't you just weigh the dough and then divide it? Each would be exactly the same then? 🙂
HI Nigel, If you watch more of my videos you will often see that I weigh the dough into portions. Indeed, if you watch closely here you will see that I do weigh, off to the right side, the pieces of dough to make sure I have 16 grams.
No point using the immersion blender if your then gonna stick your hand in it anyway
On the contrary, there is a good reason to use the immersion blender, since it makes rubbing the butter into the dry ingredients a matter of seconds rather than 5 or more minutes.
add sea salt and a little nutmeg and about six drops of almond essence to half the mix, and chilli flakes and rose oil to the other. that way they don't taste the same as shop bought, which lets face it are cheaper than the ingredients and taste the same as yours. Spread soft cheese and a mandolin sliced kiwi fruit slice..... to die for. Don't serve them that way, they will go soggy.
HI Andrew, your suggestions may be very good. However I only want a nice straightforward ginger nut, and these fit that bill precisely.
Too much of baking soda & baking pwd
Not for me. They tasted great and others have commented too, how much they enjoyed them.
No where near enough ginger , for that amount of flour , you need 5 x of ginger. To give it any flavour, otherwise it’s pointless.
Hi David. That is your opinion which differs to mine and, from the comments below, many of my viewers too. It seems that those who have made the biscuits and commented on here that they like them, and no-one suggested more ginger. Indeed I just did a quick check of Delia Smith's recipe and for the same amount of flour she specifies 'a slightly rounded teaspoon' of ground ginger.
Way, way, way too much of either baking powder or soda in the recipe... I can still taste it in my mouth half an hour later. I'm reducing it by at least half for my next batch, maybe more. Beware. Better too little than too much.
Hi Stephen, I just read through the comments on this video. You seem to be the only one who has thought that. For me I didn't get such a taste.
@@geoffsbakingblog Yeah, I did read quite a few of the posts and you're right, no mention of bad taste. I did reduce the sugar a little which may have had an effect or maybe I made a mistake, but I don't think so. On my baking powder tin it says add 4g per 100g of flour, which if you add on the baking soda that is double what they recommend.
@@stephengough9694 I think the 4g per 100g is for making cakes. The reason for the amount in these biscuits to make them light and airy and give them the crunch.
@@geoffsbakingblog hi, yeah, been looking at other vids (for ginger bics) and the raising agent ratio seems to be much less than what you gave. Paul Hollywood's was one such. He also says that it is the sugar content that gives it the 'snap'.
@@stephengough9694 Paul Hollywoods version have a much closer texture. They do snap, but any biscuit baked long enough will have a snap. The ones I made are light and crunchy rather than rock hard. But, of course, there are so many different versions. It is really a matter of preference.
hi geoff ginger biscuits are not spreading out like your yet i am following your reciept any pointers as yo why
Hi Carl. They should spread. It might be that your oven doesn't run as hot as mine. You could flatten them a little more too, before they go into the oven. You can also open the oven to flatten them quickly during baking, though that shouldn't really be necessary.