Crunchy Ginger Snaps Similar to Arnotts Gingernut
Satisfy your craving for classic, spicy-sweet biscuits with these Crunchy Ginger Snaps, a delectable homemade take on Arnott's iconic Gingernuts. Boasting a perfect balance of golden syrup, ground ginger, and cinnamon, these cookies are crisp, aromatic, and utterly irresistible. A key feature of this recipe is the addition of baking soda dissolved in boiling water, which ensures the characteristic crackled surface and even texture. With just 20 minutes of prep time and simple pantry ingredients, you’ll have 24 buttery, golden cookies perfect for dunking in tea or coffee. Thanks to their long-lasting crispness when stored in an airtight container, these ginger snaps make an ideal treat for everyday snacking or gifting. Whether you’re a fan of nostalgic favorites or just love the warm spiciness of ginger, this recipe is sure to win you over!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams caster sugar
- 125 grams unsalted butter
- 60 ml golden syrup (or light molasses)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 0.5 teaspoon salt
Instructions
Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
In a medium-sized mixing bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, and salt. Set aside.
In a separate large bowl, cream the unsalted butter and caster sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the golden syrup to the creamed mixture and beat until well combined.
Dissolve the baking soda in the boiling water, then stir it into the wet mixture.
Gradually add the dry ingredients to the wet mixture, combining gently with a spatula or wooden spoon until a smooth dough forms.
Divide the dough into 24 equal portions and roll them into balls about the size of a small walnut.
Place the dough balls onto the prepared baking trays, spaced about 5 cm apart to allow for spreading.
Gently flatten each dough ball slightly with the back of a fork or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the cookies have spread, developed cracks on the surface, and are golden brown.
Allow the biscuits to cool on the trays for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up further as they cool.
Store the ginger snaps in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.3 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
