Traditional Ginger Biscuit Recipe

Traditional Ginger Biscuit Recipe

The Spruce / Ahlam Raffii

Prep: 30 mins
Cook: 40 mins
Rest Time: 2 hrs
Total: 3 hrs 10 mins
Servings: 24 servings
Yield: 48 cookies
Nutrition Facts (per serving)
179 Calories
8g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 179
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 28mg 9%
Sodium 22mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 14g
Protein 2g
Vitamin C 0mg 0%
Calcium 20mg 2%
Iron 1mg 5%
Potassium 35mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The perfect biscuit for me is an old-fashioned ginger biscuit, also known affectionately as ginger nuts or ginger snap. They are spicy yet sweet and everyone loves them. 

Ginger biscuits are one of Britain's favorite biscuits and we have been eating them for centuries. They make the perfect partner to a hot cup of tea as once cooled after cooking, they become super-hard, so the perfect dunking biscuit. The ginger in the biscuit is also lovely for soothing a tummy upset, especially one associated with car sickness. 


  • 1 cup unsalted butter, softened (or 8 ounces)

  • 3/4 cup plus 2 tablespoons caster sugar (or 6 ounces)

  • 3/4 cup soft dark brown sugar (or 6 ounces)

  • 1 large egg, beaten

  • 2 2/3 cups all-purpose flour (or 12 ounces)

  • Pinch salt

  • 1/2 teaspoon baking powder

  • 1 teaspoon freshly grated nutmeg

  • 1 teaspoon ground cloves

  • 2 teaspoons ground cinnamon

  • 1 tablespoon ground ginger

  • Pinch of mixed spice, optional

Steps to Make It

  1. Gather the ingredients. 

    Traditional Ginger Biscuit Recipe ingredients

    The Spruce / Ahlam Raffii

  2. In a large bowl, beat together butter and sugars until light and creamy.

    butter and sugars mixture in a bowl

    The Spruce / Ahlam Raffii

  3. Switch to whisk and slowly add beaten egg just a bit at a time. 

    egg added to the butter mixture in the bowl

    The Spruce / Ahlam Raffii

  4. Sift together flour, baking powder, salt, and spices into another bowl.

    Sift together flour, baking powder, salt into a bowl

    The Spruce / Ahlam Raffii

  5. Carefully stir flour mixture into butter, sugar, and egg mixture.

    stir flour mixture into butter, sugar, and egg mixture in a bowl

    The Spruce / Ahlam Raffii

  6. Roll out half the dough between two sheets of greaseproof paper to a thickness of 1/8- to 1/4-inch thick. Slide rolled dough, paper and all, onto a large baking sheet. Repeat with the second half of the dough; slide it, paper and all, onto first sheet of dough. Place baking sheet in refrigerator for at least 2 hours.

    Roll out dough between two sheets of greaseproof paper

    The Spruce / Ahlam Raffii

  7. When you are ready to cook the biscuits, heat oven to 350 F and grease a baking sheet with butter.

    greased baking sheet

    The Spruce / Ahlam Raffii

  8. Cut dough with a cookie or gingerbread man cutter to the size you wish. We used a 3-inch round cutter and it yielded about 4 dozen cookies.

    Cut dough with a cookie cutter

    The Spruce / Ahlam Raffii

  9. Gather scraps, re-roll between sheets of paper and refrigerate again. Continue cutting and re-rolling until all of the dough is used.

    dough pieces rolled out

    The Spruce / Ahlam Raffii

  10. In batches, place biscuits on baking sheets. Any rolled out dough or biscuits waiting to go into the oven should be kept cold in the fridge or will they will get too soft.

    dough on a baking sheet

    The Spruce / Ahlam Raffii

  11. Bake each batch for 10 minutes. Once cooked, remove from oven. As biscuits will be soft at this point, carefully remove from baking sheet and leave to cool on a wire cooling tray. Once cool, the biscuits will harden and have the perfect snap.

    Traditional Ginger Biscuits on a cooling rack

    The Spruce / Ahlam Raffii


  • After cutting out a batch of cookies, reroll the dough scraps between the sheets of parchment or greaseproof paper and put the sheet of dough back in the refrigerator. Repeat cutting, rolling, and baking until all the dough is used.
  • If you don't have a scale, measure the flour using the spoon and sweep method. First, stir the flour to fluff it, then use a spoon to fill the measuring cup. Use a straight edge utensil, such as a knife or wooden spoon handle to sweep the excess flour from the top of the cup. Each cup of all-purpose flour will weigh approximately 4 1/2 ounces, or 125 grams.

How To Store and Freeze

  • Store crisp cookies in a container with a loose-fitting lid. Cookies stored at room temperature will last from 2 to 3 weeks.
  • Freeze cookies in airtight containers for up to 6 months (for best quality).

What Is Greaseproof Paper?

Greaseproof paper is a paper that is used in food packaging and cooking. It is impermeable to oil. If you don't have greaseproof paper, use parchment paper or wax paper to roll out the dough. You may have to dust with a little flour to keep the dough from sticking to the paper.

What Is Caster Sugar?

Caster sugar is superfine granulated sugar. If you can't find caster sugar or superfine sugar, grind regular granulated sugar (about 2 extra teaspoons for each cup of caster sugar) in a blender or food processor for a few seconds. The texture should be fine, not powdered.