Gingernut Biscuits

Crunchy and slightly chewy Gingernut Biscuits, spiced with ginger and sweetened with honey. They are deliciously addictive and so easy to make. Recipe with step-by-step photos.

stack of gingernut biscuits on cooling rack with white tea towel

Gingernut Biscuits

There is a book shop in Zurich which has a large section filled with English books, and a curiously large section filled with American and British food for the expats.

I use the term “food” loosely because it is really only snack food (or, rather, junk food) on offer, but I suppose these are the sorts of things you miss when you move to another country.

stack of gingernut biscuits on wire rack with pot of honey and white napkin

Ginger Snap Cookies

The other week, my son eyed a packet of gingernut biscuits and desperately demanded that I buy a packet, even though he had never tried anything like it before.

I had my doubts that he would like the spicy, peppery taste of ginger biscuits. But he surprised me. Not only did he love the gingernut biscuits, he declared them to be the “yummiest biscuits ever”.

Not wanting to be beaten by a packet of shop-bought biscuits, I thought it was time to bake a batch of homemade Gingernut Biscuits (also called Ginger Snaps, depending on where you live).

gingernut biscuits on wire rack with jar of honey in background

Gingernut Biscuit Recipe

Once upon a time, pre-children, I used to bake quite a lot, and I recall a stage when I baked Gingernut Biscuits quite often.

This is a nice and simple recipe for Gingernut Biscuits which has been adapted from Bake by Rachel Allen, an Irish cookbook author. I adore all of her books, and making these Gingernut Biscuits again was something of a revival for me.

I ought to bake more often, and I ought to bake with my children more often.

This recipe for Gingernut Cookies is incredibly easy and foolproof, which makes it perfect for making with children.

There are no fancy ingredients required, no chilling the dough, and most of the hard work can be done with a stand mixer.

unbaked ginger snap cookies on baking tray with vintage fork

How to Make Gingernut Biscuits

I find it easiest to make these Gingernut Biscuits using my electric stand mixer. But you can, of course, make everything by hand with a bowl and wooden spoon.

Place the dry ingredients into the bowl of a stand mixer, and beat in the softened butter until the mixture resembles wet sand.

Slowly beat in the warmed honey until the mixture comes together into a sough.

Roll out small balls of dough, and then roll these balls of dough in some granulated sugar.

Place the balls of dough onto a baking tray lined with baking paper, and gently flatten them with a fork.

Bake the cookies for about 10 minutes, or until they are lightly golden.

step by step photos for making gingernut biscuits

So what did my son think of these homemade Gingernut Biscuits? Currently, they are “the best best best cookies in the world” 🙂 I hope you will agree!

stack of gingernut biscuits on vintage wire rack with jar of honey in background

Gingernut Biscuits

4.5 from 4 reviews

  • Author: Thanh | Eat, Little Bird
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: Approx 20 cookies
  • Category: Cookies
  • Method: Bake
  • Cuisine: Australian

Crunchy and slightly chewy Gingernut Biscuits, spiced with ginger and sweetened with honey. They are deliciously addictive and so easy to make. You won’t be able to stop at one!



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Line a large baking tray with baking paper.
  3. Measure the flour, baking powder, bicarbonate of soda, salt, ground ginger, mixed spice, ground cinnamon, and caster sugar into the bowl of a stand-mixer.
  4. Using the flat paddle attachment, gently mix everything together.
  5. Add the butter and beat lightly until the mixture resembles wet sand.
  6. Heat the honey in a small saucepan over low heat until it is just warm and becomes runny in texture.
  7. With the mixer on low speed, slowly pour in the warm honey until the mixture comes together to form a soft dough.
  8. If the mixture looks too dry and needs a bit more moisture, add a squeeze or two of more honey and continue mixing until it comes together in a soft dough.
  9. Sprinkle some granulated sugar on a plate.
  10. Roll pieces of the dough into small balls.
  11. Roll the balls of dough in the granulated sugar until they are fully coated all over.
  12. Place the balls of dough on the baking tray about 5 cm (2 inches) apart.
  13. Using a fork to slightly flatten the balls of dough.
  14. Bake for about 10 minutes until they are just golden. If the cookies are baked for too long and become too dark, they will taste bitter.
  15. Leave the cookies on the baking tray for a few minutes to firm up before transferring them to wire rack to cool.

Kitchen Notes

This recipe produces Gingernut Biscuits which are crispy, but slightly chewy in the centre.

For a really crispy cookie, you can make them a bit thinner.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.


  • Serving Size: Per cookie
  • Calories: 94
  • Sugar: 7.8g
  • Sodium: 112.6mg
  • Fat: 3.5g
  • Carbohydrates: 15.2g
  • Fiber: 0.3g
  • Protein: 1g
  • Cholesterol: 9mg

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird


This recipe was first published on 10 August 2011. It has been updated with new photos and more comprehensive recipe notes.

Shop this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Julia Levy 11 August 2011

    Wonderful post, short, simple and comforty. And gorgeous photos too. I’m already comforted and now i just need a taste x

    • eat little bird 11 August 2011

      Oh thanks, Julia! Have you made these before? I know that you’ve cooked a bit from Bake and I wasn’t sure if this recipe was amongst them? I’m addicted to these cookies at the moment – I’ve already finished half the batch on my own!

  2. Reem 11 August 2011

    Ginger honey snap name is soothing itself… This looks delicious and lovely photographs.

  3. nicola 11 August 2011

    I love these cookies! I agree..tea and good biscuits always makes life better. x

  4. jobakes 14 August 2011

    Oh yes, a ginger biccie dunked in a steaming hot cuppa may be the secret to world peace! I love these as a generic these but have never tried RA’s recipe. I have a male friend who makes the most divine ginger bics and he plays with the syrup and butter ratio to produce biccies with more or less snap. He uses golden syrup not honey. Gorgeous Creme!

  5. Julia @ Mélanger 24 August 2011

    Gingersnaps are one of my favourite biscuits. I’d love to try these with a deep golden syrup, too!

  6. My grans ginger snap biscuits are something i definitely crave if im feeling like i need a bit of homely nostalgia, i love the warmth of anything gingery but her biccy recipe hits the spot like no other! Your recipe looks pretty similar with a few substitutions (such as honey for golden syrup) so i can imagine that they are truly gorgeous, and your photos are simply wonderful! Beautiful indeed

  7. Tat 22 March 2013

    I just made these fabulous Ginger Snaps. I did not have honey so I used Golden Syrup. I will definately try them with honey another time as I can imagine the background flavour adding more depth. Thanks for sharing another amazing recipe. This one is a keeper. So simple to make I never made Ginger Snaps before I usually buy them. Now I will make these more often.

    • eat, little bird 26 March 2013

      Hi Tat,
      I’m so glad you enjoyed this recipe 🙂 I adore ginger snap biscuits and found these to be as good, if not better, than the shop-bought version. Just as well because they are not sold where I live! I haven’t made these in a while so thank you for reminding me.

  8. Tat 17 May 2013

    OMG just wanted to let you know I made them again, with honey this time. I am in heaven. I could not stop thinking about them after the first batch was made and since it is so damn easy and quick to put together I just had to do it again. It is even better with the honey. I think I love you, LOL

    • eat, little bird 17 May 2013

      Oh I’m so glad you tried this recipe again 🙂 It’s funny that you posted this comment because I had earmarked this recipe to make again this weekend. I’m so glad you enjoyed this recipe!

  9. Julia 12 April 2018

    Oh my gosh I need to try ASAP! This is delicious. Thanks for the recipe!

  10. Christine Kwong 18 September 2018

    These are simply wonderful! I seriously can’t stop eating them. Will add more ginger next time for a deeper ginger taste

    • Eat, Little Bird 18 September 2018

      I’m so glad you enjoyed the recipe! I like my ginger snaps extra spicy too 🙂

  11. Sangeeta 18 October 2020

    Just awesome..

  12. Janet Meek 13 May 2021

    Quite nice but a but sticky so need to be careful as can stick together

  13. Angela 16 May 2021

    Gorgeous recipe. Biscuits were crunchy with a bit of chew. Perfect with a cup of tea.