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Gingernut Biscuit Recipe

These come with a health warning. Don't eat more than one at once (so hard to do). And the longer you leave them in the tin, the more you will have to dunk in your tea, to save your teeth.  This is such a quick and easy recipe and the hardest part is rolling the dough into a ball. This recipe will yield about 24 biscuits.


150ml Black & Gold Original oil

200g caster sugar plus 40g for dusting

300g plain flour

2 tsp bicarbonate of soda

2 tsp ground ginger

1tsp ground cinnamon

1 egg

4 tbsp treacle


Pop oven on to 180c or 160 fan oven.

Start by mixing the oil and the sugar. Add the egg and mix well.  Gradually stir in flour, bicarbonate of soda, cinnamon, ginger and treacle.  The more treacle you use the darker the biscuit so be accurate in your measurements if you like a lighter coloured ginger nut.  The dough should be firm but add a little more flour if necessary. 

Take a large pinch of dough and roll into balls that are about 3cm and then roll in the sugar.  Place 3 inches apart - I get 12 to each tin - and you don't have to grease the tin.

Bake in the preheated oven for around 12 mins until the top starts to crack.  They will appear soft but once you take them out of the oven they continue to set. After a few mins they start to harden and you can transfer to a wire rack to cool. 

Keep in an airtight tin.