Ginger nut biscuits recipe

Name: Ginger nut biscuits
Yield: Makes 16
Ingredients: 100g self-raising flour; 1 level tsp bicarbonate of soda; 2 tsp ground ginger; 40g caster sugar; 50g unsalted butter, melted; 2 tbsp golden syrup

Created by The Tesco Recipes team

Fiery ginger nut biscuits are a staple of the biscuit tin and are super-easy to bake at home yourself – you could even get the kids involved for a fun half-term baking project. These simple biscuits are crisp on the outside and slightly chewy in the middle, just right alongside a cuppa.

See method

Makes 16
15 mins to prepare and 15 mins to cook
61 calories / serving

Vegetarian

Shop your ingredients

Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
100g self-raising flour
£0.70
£0.47/kg
Borwick's Bicarbonate Of Soda 200G
Everyday Low Price
1 level tsp bicarbonate of soda
£1.15
£5.75/kg
Tesco Ground Ginger 38G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tsp ground ginger
£1.00
£26.32/kg
Silver Spoon Caster Sugar 1Kg
40g caster sugar
£2.25
£2.25/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
50g unsalted butter, melted
£1.85
£7.40/kg
Tesco Golden Syrup 680G
2 tbsp golden syrup
£1.80
£2.65/kg

Method

Preheat the oven to gas 5, 190°C, fan 170°C.
Line 2 large baking trays with nonstick baking paper. Sieve the flour, bicarbonate of soda and ginger into a bowl, then stir in the sugar.
Make a well in the centre of the dry ingredients and add the melted butter and the syrup. Stir until the mixture comes together to form a soft dough.
Divide the dough in half and cut each piece in 8. Roll each portion into a ball and place well apart on the baking trays, then flatten slightly.
Bake for 12-14 mins until golden and cracked on top. Leave to firm up on the trays for 10 mins, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Leave to cool completely, then place on a tray lined with nonstick baking paper and freeze flat. Pack into a freezer bag or container, seal, label and return to the freezer. Freeze for up to 3 months. Leave to defrost at room temperature before serving. For more tips on freezing and defrosting food, read our article .