Ginger Biscuits

It is always good to have a few quick and easy recipes available, and this recipe for ginger biscuits is certainly one that we’ve been using again and again.

These have a lovely strong gingery flavour with a darkness and hint of exoticness from the molasses and they really do go so well with a cup of tea in the winter time.

I’m obsessed with ginger and use it in so many of my recipes and if you read my post 3 Quickies with Ginger Plus 2 Recipes you’ll know why you should be obsessed with ginger too! Here’s my recipe for Ginger Snap Cookie Shapes if you’re after a fresher, lighter biscuit.

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Ginger Biscuits

Prep Time 5 mins
Cook Time 15 mins
Servings 25


  • 250 grams butter
  • 180 grams rapadura or coconut sugar
  • 1/4 cup maple syrup
  • 1 tbsp molasses
  • 2 tbsps ground ginger
  • 2 tsps ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp bicarb soda
  • pinch sea salt
  • 380 grams wholemeal spelt flour or any flour of your choice


  • Place the butter, sugar, maple syrup, molasses, ginger, cinnamon and nutmeg into your Thermomix bowl and cook for 8 minutes, 60 degrees, speed 2.
  • Add the bicarbonate of soda, salt and flour and mix for 20 seconds, speed 8.
  • Knead for 2 minutes and allow mixture to cool for a few minutes.
  • While it's cooling preheat your oven to 180 degrees and line two baking trays with paper.
  • Using a tablespoon, scoop up and roll into balls. Place onto your baking trays and lightly flatten with a fork and bake for 11 minutes. Check cookies and if not too golden cook for a further 2-5 minutes.
  • Allow the ginger biscuits to cool in the oven if you want them to go hard, or on the trays for 5 minutes before carefully transferring to a wire rack to cool completely.


Store in airtight container for up to 7 days. Can freeze. 

I hope you enjoy these Ginger Biscuits. If you try the recipe I’d love it if you could post a comment for me.

Bren x

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