Chewy Ginger Biscuits

Close up of platter with chewy ginger cookies, crumbs around.

5 from 2 votes

Soft and chewy on the inside and slightly crispy around the edges, these ginger biscuits or cookies are rather scrumptious. Quick and easy to make, you'll be baking them on repeat.

Course Biscuits / Cookies

Cuisine British, International

Keyword ginger biscuits

Prep Time 10

Cook Time 10

Total Time 20

Servings biscuits

Calories 155kcal

Author Jo Allison

Equipment

Ingredients

300 g plain (all-purpose) flour see notes
3 teaspoon baking powder only use with plain flour, see notes
1 teaspoon baking soda
4 teaspoon ground ginger
2 teaspoon ground cinnamon see notes
85 g caster or granulated sugar
85 g brown sugar
100 g vegan block butter see notes
1 tablespoon neutral oil or light olive oil
70 g golden syrup see notes
75 g stem ginger in syrup finely chopped, see notes

Metric - US Customary

Instructions

Preheat the oven to 170°C(Fan)/340F/Gas Mark 5.
In a large bowl mix together plain (all-purpose) flour, baking powder, baking soda, ground ginger and ground cinnamon.
***Quick Tip*** I like using small whisk to mix dry ingredients but you could sieve them all into a bowl instead.
300 g plain (all-purpose) flour, 3 teaspoon baking powder, 1 teaspoon baking soda, 4 teaspoon ground ginger, 2 teaspoon ground cinnamon
Put butter, both types of sugar, golden syrup and oil in a medium saucepan and warm it up on a medium low heat (stirring gently with a spatula) until butter melts and you get a smooth mixture.
85 g caster or granulated sugar, 85 g brown sugar, 100 g vegan block butter, 1 tablespoon neutral oil or light olive oil, 70 g golden syrup
Pour butter mixture over the flour, add chopped stem ginger (f using) and start mixing it with a silicone spatula or a spoon.
Towards the end of mixing, use your hand to bring the dough together into rough oval/ball shape.
75 g stem ginger in syrup
Line couple of baking trays with some baking paper.
Divide biscuit dough into approximately 20 equal balls (roughly size of a walnut) and place them on prepared baking sheets making sure you leave enough room for biscuits to spread.
Flatten each biscuit gently with your hand and bake in preheated oven for 10-15 minutes, depending on desired crispness.
***Quick Tip*** For chewy on the inside and slightly crispy around the edges ginger biscuits - bake for 10 minutes. If you prefer them on a crispy side, more like ginger nuts or ginger snaps bake for 13-15 minutes.
Ginger cookies will be quite soft when you take them out of the oven hence it's important to let them rest on the baking tray for 5-10 minutes before transferring them onto wire rack to cool completely.
Enjoy!

Notes

Nutritional information is approximate, per biscuit (based on 20 biscuits) and should be treated as a rough guideline only.
Self-raising flour can be used in place of plain (all-purpose) flour.
If using self-raising flour, don't add baking powder.
If you don't like cinnamon, you can swap it for same amount of mixed spice or ¼ teaspoon each of ground nutmeg and cloves. You can also leave it out without any substitution.
I like using salted vegan butter, but if yours is unsalted you can add small pinch of salt to your dry mix (optional).
Golden syrup can be substituted with honey (if not vegan), agave syrup, light molasses or corn syrup. Dark molasses or dark treacle could also be used but they will change the flavour and colour of ginger biscuits. Feel free to try.
Stem ginger in these biscuits is completely optional although I would highly recommend it. Feel free to reduce quantity or leave it out completely, cookies will still be delicious.
Sore in the air tight container for up to a week or freeze for up to 3 months. For more details see 🥡 Storing

TIPS:

For best results use digital scale when measuring out ingredients for baking.

When measuring out golden syrup or its substitute, use grams or ounces function on your scale.

Use oven thermometer to ensure the correct temperature of your oven.

Don't be too heavy handed when flattening the biscuits, all they need is gentle squash or you can even leave them as they are for chunkier cookies.

Make sure to leave some room on the baking tray for the biscuits to spread.

Ginger cookies will be quite soft when out of the oven so it's important to let them sit on the baking tray until set before moving onto wire rack to cool completely.

Bake for 10 minutes if you want chewy on the inside and slightly crispy around the edges cookies or 13-15 minutes for ginger snaps style, crispy biscuits.

Ingredients we use differ so if you find the dough to be quite dry you can always add a little bit of soya or oat milk (teaspoon at a time) to help it come together.

The less deviation from the recipe the better results!

Nutrition