Best 11 Ginger Biscuits Recipes

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Ginger biscuits, also known as gingerbread cookies, are a classic treat that is enjoyed by people of all ages. These delightful cookies are characterized by their warm, spicy flavor and crisp texture. Typically made with a combination of flour, sugar, butter, eggs, and a variety of spices, including ginger, cinnamon, nutmeg, and cloves, ginger biscuits are often decorated with icing or sprinkles, adding a festive touch to any occasion. Whether you prefer them plain or decorated, soft or crispy, these delectable treats are a perfect accompaniment to a cup of tea or coffee, or as a sweet snack on their own. This article provides several recipes for ginger biscuits, catering to different preferences and dietary restrictions. From classic recipes using traditional ingredients to vegan and gluten-free variations, there is a recipe here for every ginger biscuit enthusiast. Get ready to indulge in the irresistible aroma and taste of freshly baked ginger biscuits with these easy-to-follow recipes.

Check out the recipes below so you can choose the best recipe for yourself!

HARD GINGER NUT BISCUITS



Hard Ginger Nut Biscuits image

This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to Allrecipes.co.uk]

Provided by ceejblag

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 35m

Yield 36

Number Of Ingredients 6

2 tablespoons golden syrup
8 ounces self-rising flour
4 ounces white sugar
1 teaspoon ground ginger
4 ounces margarine
1 teaspoon baking soda

Steps:

  • Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
  • Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
  • Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
  • Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
  • Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 8.6 g, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 144 mg, Sugar 3.4 g

PUMPKIN GINGER DOG BISCUITS



Pumpkin Ginger Dog Biscuits image

Bake up a batch of these from-scratch treats to get your pumpkin-lovin' pooch's tail wagging. Made with wholesome ingredients you already have in your pantry, they're almost as easy as "sit." -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 2h50m

Yield 18 dog biscuits

Number Of Ingredients 6

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, beaten
1 tablespoon coconut oil, melted
1/4 to 1/2 cup water

Steps:

  • Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

Nutrition Facts :

GINGER BISCUITS



Ginger Biscuits image

My English cousin in Yorkshire sent me this old-fashioned recipe for buttery ginger cookies (or "biscuits" if you're British). You'll love the taste!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

2-1/2 cups biscuit/baking mix or self-rising flour
1/2 cup sugar
1-1/4 to 1-1/2 teaspoons ground ginger
1 teaspoon baking soda
Pinch salt
1/2 egg, beaten
1/2 cup corn syrup or maple syrup
1/4 cup butter, cubed

Steps:

  • In a bowl, combine baking mix or flour, sugar, ginger, soda and salt. Using hands, rub egg into mixture. , In a saucepan, warm syrup and butter; stir into batter. Let stand for 3-4 minutes, then knead. Roll heaping teaspoonfuls into small balls. Place 2 in. apart on greased baking sheets. , Bake at 325° for 12-15 minutes. Cookies will flatten and "crackle" when done.

Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 327mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY GINGER BISCUITS



Crispy Ginger Biscuits image

Great for tea parties. Crisp without being crumbly. Uses crystallized rather than fresh or preserved ginger.

Provided by ElaineDale

Categories     Desserts     Cookies     International Cookie Recipes     Australian Cookies

Time 35m

Yield 24

Number Of Ingredients 9

½ cup butter, softened
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon ground ginger
1 pinch salt
2 cups self-rising flour
1 cup chopped crystallized ginger
2 tablespoons white sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
  • Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 20.8 g, Cholesterol 17.9 mg, Fat 4.2 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.5 g, Sodium 172.5 mg, Sugar 11.1 g

GINGER DOG BISCUITS



Ginger Dog Biscuits image

Treat your or a friends dog to these holiday bones. These biscuits are soft and with a hint of spices.-Megan and Natalie Stanson, Frazeysburg, Ohio

Provided by Taste of Home

Time 55m

Yield about 2-1/2 dozen (3-in. biscuits).

Number Of Ingredients 8

4 cups all-purpose flour
2 cups whole wheat flour
3 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup molasses
1 cup plus 2 tablespoons water
1/2 cup canola oil

Steps:

  • Preheat oven to 325°. In a large bowl, whisk water, molasses and oil until blended. In a small bowl, whisk remaining ingredients until blended; stir into flour mixture (dough will be stiff)., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. squirrel-shaped or other cookie cutter. Place 2 in. apart on ungreased baking sheets. (Any leftover scraps of dough can also be baked to make free-form bite-size biscuits.), Bake 25-30 minutes or until set. Remove from pan to wire racks to cool.

Nutrition Facts : Calories 109 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)



Wicklewood's Ginger Nut Biscuits (Gluten Free) image

I was so pleased with these tasty classic biscuits. The texture is just like that of a non gluten free Ginger Nut, and as any coeliac knows it's the texture that usually suffers in adapting recipes. The recipe calls for 1lb 4oz of flour, however, this system doesn't like mixing pounds and ounces,,,hence "20oz flour."For a more authentic touch sprinkle some sugar on the dough just before baking.

Provided by WicklewoodWench

Categories     Free Of...

Time 20m

Yield 45-50 biscuits

Number Of Ingredients 13

6 ounces butter, softened
8 ounces soft brown sugar
8 ounces granulated sugar
2 eggs, beaten
4 ounces molasses
1 tablespoon apple cider vinegar
20 ounces gluten-free flour
2 teaspoons xanthan gum
1 1/2 teaspoons baking soda
2 tablespoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
granulated sugar (for dredging) (optional)

Steps:

  • Preheat the oven to 160°.
  • Cream the butter and both sugars together until soft.
  • Mix the eggs, molasses and cider vinegar together.
  • Add to the creamed butter and sugar and blend well.
  • Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
  • With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
  • Flatten the dough slightly by gently patting with a palette knife dipped in water.
  • Dredge the biscuits with a very light dusting of granulated sugar(Optional).
  • Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
  • Leave to cool slightly before transferring to a cooling rack to cool .

YUMMY GINGER BISCUITS



Yummy Ginger Biscuits image

I found this on the back of a packet of crystallised ginger I bought a while ago. They are really good, but definitely a biscuit designed for those who really love ginger!

Provided by Sooty_Cat

Categories     Breads

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 6

1 3/4 cups self raising flour
2 teaspoons ground ginger
2 tablespoons crystallized ginger, finely chopped
100 g butter
1/2 cup brown sugar
1/3 cup golden syrup or 1/3 cup maple syrup

Steps:

  • Preheat oven to 160C, and line a tray with baking paper.
  • Sift the flour and ground ginger into a large bowl. Add the crystallised ginger.
  • Melt the butter, sugar and golden/maple syrup in a saucepan on medium heat, or in the microwave in 30 second bursts, mixing in between. Allow the mixture to come to the boil.
  • Add melted butter, sugar and syrup to the dry ingredients and mix well.
  • Roll 1 tbs of the mixture at a time into balls, then flatten slightly and place on the tray.
  • Brush each biscuit with a small amount of water on a pastry brush, and sprinkle with brown sugar.
  • Place tray in the preheated oven and bake for 15 minutes.
  • Cool on a wire rack, though I think these taste best when still warm!

Nutrition Facts : Calories 226, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.4, Sodium 81.6, Carbohydrate 36.5, Fiber 0.6, Sugar 13.8, Protein 2.4

BLUEBERRY-GINGER SLAB BISCUITS



Blueberry-Ginger Slab Biscuits image

These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.

Provided by Tara O'Brady

Categories     Biscuit     Butter     Ginger     Oat     Lemon     Egg     Sour Cream     Buttermilk     Vanilla     Blueberry     Lemon Juice     Breakfast     Christmas     Brunch     Bake     Vegetarian

Yield Makes 12

Number Of Ingredients 17

Nonstick vegetable oil spray or unsalted butter (for pan)
2 Tbsp. baking powder
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
½ tsp. ground ginger
4½ cups (563 g) all-purpose flour, plus more for surface
½ cup (45 g) plus 2 Tbsp. old-fashioned oats
¼ cup (50 g) plus 4 tsp. sugar
½ cup (1 stick) chilled unsalted butter
1 Tbsp. finely grated lemon zest
1 large egg
1 cup sour cream (not low-fat)
¾ cup buttermilk
1 tsp. vanilla extract
½ cup blueberry or blackberry jam
2 tsp. fresh lemon juice
½ cup fresh or frozen blueberries, preferably wild
¼ cup chopped candied ginger

Steps:

  • Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.
  • Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.
  • Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.
  • Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.
  • Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

GINGER BUTTERMILK BISCUITS



Ginger Buttermilk Biscuits image

After we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment's notice!-Rebecca Littlejohn, Vista, Califiornia

Provided by Taste of Home

Time 25m

Yield 20 biscuits.

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/3 cup shortening
1/2 cup finely chopped crystallized ginger
3/4 cup buttermilk
2 tablespoons butter, melted
Coarse sugar, optional

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Cut in shortening until mixture resembles coarse crumbs. Stir in crystallized ginger. Add buttermilk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on a parchment paper-lined baking sheet. Brush tops with butter. If desired, sprinkle with coarse sugar. Bake 7-8 minutes or until bottoms are golden brown. Serve warm.

Nutrition Facts : Calories 114 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

GINGER BISCUITS



Ginger Biscuits image

Simple Ginger flavoured biscuits.I double the amount when making as they dissapear so quickly.Lovely with Coffee!

Provided by Norahs Girl

Categories     Dessert

Time 25m

Yield 12 biscuits

Number Of Ingredients 9

100 g plain flour
1 teaspoon baking powder
1 pinch salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
50 g soft brown sugar
50 g unsalted butter, softened
1 tablespoon milk

Steps:

  • Preheat the oven to 150c/300f/gas mark 2.
  • Place all the ingredients except the butter and milk in a bowl and mix.
  • Add the butter and milk to the dry ingredients and work together to a smooth dough.
  • Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
  • Place on greased baking sheets and bake in the preheated oven for 20 minutes.

MINTED MANGO-BERRY COBBLERS WITH CHAI BISCUITS AND FRESH GINGER CREAM



Minted Mango-Berry Cobblers with Chai Biscuits and Fresh Ginger Cream image

Provided by Food Network

Categories     dessert

Time 2h22m

Yield 6 servings

Number Of Ingredients 32

3/4 cup unbleached all-purpose flour, plus 2 tablespoons, for work surface
2 tablespoons cake flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons chai spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon sea salt
2 teaspoons pure vanilla extract
3/4 teaspoon mango extract
3 tablespoons cold unsalted butter, cut in small cubes
1 tablespoon cold butter-flavored shortening
3 to 4 tablespoons ice water
4 ounces cream cheese, at room temperature
1/4 cup fat-free vanilla yogurt
2 tablespoons confectioners' sugar
1 tablespoon finely grated fresh ginger, including juices
2 teaspoons minced crystallized ginger
1/2 teaspoon organic coconut extract
1/4 teaspoon almond extract
3 cups peeled, pitted and diced fresh mango (about 2 mangoes)
1 cup trimmed and sliced fresh strawberries
1/2 cup fresh blueberries
3 tablespoons fresh lemon juice
3 tablespoons cornstarch
Scant 1 tablespoon sugar
1/4 cup chopped fresh mint leaves
Cooking spray
1 egg beaten with 1 teaspoon cold water, for egg wash
3 tablespoons toasted sliced almonds
Fresh mint sprigs, for garnish, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • For the biscuits: Add both flours, sugar, baking powder, chai spice, cinnamon, nutmeg, allspice and salt in the bowl of a food processor. Sprinkle with both extracts and pulse to combine. Add the butter and shortening and pulse 6 to 8 times until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, pulsing until the dry ingredients are just moistened. Remove the dough from the processor bowl, flatten into a disk shape, wrap tightly with plastic wrap and refrigerate for 30 to 40 minutes.
  • For the cream: Whip the cream cheese and yogurt in a medium bowl with an electric mixer until light and fluffy. Beat in the sugar, fresh ginger, crystallized ginger and both extracts until evenly combined. Cover with plastic wrap and refrigerate until serving.
  • For the cobblers: Add the mangoes, strawberries, blueberries, lemon juice, cornstarch, sugar and mint to a large bowl and stir to combine. Lightly spray 6 (8-ounce) baking bowls with cooking spray. Evenly divide the fruit mixture into the bowls and arrange on a rimmed baking sheet.
  • Roll out the reserved dough, on lightly floured marble or a flat surface, to 1/4-inch thickness. Cut the dough into 6 rounds or decorative shapes slightly smaller than the width of the bowl. Put 1 piece of dough on top of each cobbler. Brush the dough evenly with egg wash.
  • Bake the cobblers for 20 minutes, then reduce the heat to 350 degrees F. Bake until the pastry is lightly browned and the fruit is tender and bubbling on the edges, about 5 to 7 minutes longer. Remove from the oven and transfer the bowls to a wire rack. Let cool for 20 to 25 minutes before serving.
  • Dollop ginger cream on each cobbler and sprinkle with toasted almonds. Garnish with mint sprigs, if desired, and serve.

Tips:

  • Use fresh ginger for the best flavor. Peel and grate the ginger finely, or use a microplane zester.
  • Don't overmix the dough. Overmixing will make the biscuits tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help the biscuits hold their shape.
  • Roll out the dough to a thickness of about 1/4 inch. If the dough is too thick, the biscuits will be dense and not crispy.
  • Use a sharp knife or cookie cutter to cut out the biscuits. Dull knives will tear the dough and make the biscuits uneven.
  • Place the biscuits on a parchment paper-lined baking sheet. This will help the biscuits bake evenly and prevent them from sticking to the pan.
  • Bake the biscuits in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they are golden brown.
  • Let the biscuits cool on a wire rack before serving. This will help them crisp up.

Conclusion:

Ginger biscuits are a classic holiday cookie that is easy to make and always a hit. They are perfect for gift giving or enjoying at home with a cup of tea or coffee. With a few simple tips, you can make perfect ginger biscuits every time.

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