Easy South African ginger biscuits
These easy South African ginger biscuits remind me of nutticrust biscuits. A popular South African favourite. They are made in own bowl, by hand and bake up in under 20 minutes. They are the perfect teatime treat.
I am a very big fan of Lynn Bedford Hall, a well-known South African cookbook writer who has written over 20 books. I simply love her book ‘Fig Jam and Foxtrot’, which is a ‘cookbook with a difference. It’s a book set around six fictitious women who live in the fictitious Karoo town of Corriebush. The recipes are diverse and reflect each of the women’s ‘characters’ and heritage and whilst seemingly quite traditional, they have a distinctly modern twist.
You will find an updated version of this recipe with lemon and ginger (soft and chewy)
A few other biscuit recipes you might like:
My best-ever baking recipes on Drizzleanddip
Shortbread biscuit balls with a chocolate middle
Alison Roman’s salted butter & chocolate chip shortbread cookies
White chocolate, cranberry & pecan nut cookies
Espresso chocolate chip cookies
I loved the slightly rustic and uneven edges and the nice, hard, crunchy texture. So crunchy that when you bite into them, you can’t hear the TV or your thoughts. It’s exactly the way I like it.
Easy ginger biscuits recipe
Ingredients
- 250 ml 1 cup cake flour
- 15 ml 1 Tbs ground ginger
- a pinch of salt
- 1/2 tsp ground cinnamon
- 125 ml 1/2 cup light brown sugar
- 125 ml 1/2 cup wholewheat flour (I used Eureka Mills stone-ground premium flour)
- 125 gm soft butter room temp
- 5 ml bicarbonate of soda baking soda
- 15 ml 1 Tbs honey
- 30 ml 2 Tbs hot water
Instructions
- Preheat the oven to 180 C (350 F)
- Sift all the flour, spice, and salt, adding the leftover wholewheat bits back in
- Add the sugar and mix in the butter until you get a crumb-like texture
- In a separate bowl mix the honey, bicarb, and water and when it fizzes add it to the mix.
- Shape the dough into balls (it was quite dry and only just held together) and arrange spaced out on a baking sheet lined with a silicone baking sheet or baking paper,
- Press each dough ball down with a fork – you should get around 20 biscuits. I went slightly bigger, so it’s up to you
- Bake for 15 – 18 minutes until a nice caramel colour and then remove and cool on a rack. Keep a close eye after 14 minutes as they can burn quite easily.
Notes
South African Recipes: My Collection Of Classics And Favourites
My Best Biscuit Recipes: Easy Homemade Biscuits And Cookies
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Sam, these look to die for! Love the look of that book! 🙂 I have her “Fabulous food” book and I love reading through it and making the recipes!
Hi Ally, Thanks hun! I also have her ‘Fabulous Food’ and always find her recipe work out so well (baking). This book is filled with stunning recipes.
I am so going to make these. I have a new cookie press and I think these will work perfectly. Thanks for sharing the review and the recipe.
these look just gorgeous. the dort is an avid baker so ill be sending this off to her to add to her rep 😉 at the moment its Nigella’s choc chip biscuits and trays of biscotti leading the pack; from almond, lemon and cranberry, to chocolate and raisin!
thanks so much 🙂
I’ve never had (or heard of) a Nutticrust biscuit, but these look and sound so intriguing. We’re renting a place before we move cross-country and search for a new home, and I can’t wait to break in a new oven, get back to baking in general! I bet these are perfectly crispy around the edges and tender in the centers — a great first cookie in a new home.
Cheers,
*Heather*
Hi Heather, these are really easy to make but are really crunchy throughout (hence like a Nitticrust). Good luck with your move.
Yum! I am dying to read this book now Sam. Any ideas where one can pick it up?
Hi Jac’s, Ive seen in Exclusives and Im sure in CNA. Other wise if you order off Exclusive Books online (you save around 25%) and the delivery to your nearest store and phone you when it arrives for you to collect. There is also a sequel ‘Return to Corriebush’, which I am very keen to get now.
s x
Hi Maureen, these are a real winner, butnext time I am goign to make them a bit smaller so wont feel as guilty when dipping my paws into the cookie jar 🙂
Rose, you will lvoe this recipe. Its really one of the easiest around. Let me know when you make them. S x
You’re right, they look like nuttikrust! Would love to try them.
I love Lynn Bedford Hall too – such a prolific writer. I used to do photography for her in the 1970s when she had a weekly column in [I think] Pretoria News. She is so talented and so modest and such a brilliant cook and food writer. So agree with you about Fig Jam and Foxtrot, lovely story for a book. Unsung heroine of South African food over more than 4 decades!
Hi M, Lynn really is isnt she.
s x
made these cookies – they have become such a winner amongst my friends and the weans.
fabulous cookies
Thanks Karien, isn’t it just the best ever recipe. I’m smitten.
I’ve long been a fan of Lynn’s. I made these honey ginger biscuits and they’re delicious. Can’t go wrong with any of her recipes.
Making these tomorrow 😀 <3 Thanks for sharing hun!
Hi Kirsten, let me know what you think?
best
Sam
I just love Lynns recipes. I moved house and lost my recipe book in the move does anybody have her Apple Struddle recipe. Its the best ever.
Thanks Anna, I will look out for the strudel
Hi
These were very delicious, quick and very easy to make (coming from someone who literally Never bakes anything from scratch*).
Will be trying out more recipes.
Hi Naledi I am so glad you enjoyed these biscuits. Thanks for the comment.
Hi. Made these today. My dough was a little soft, added very little extra flour. Family loved it. Will have to make double batch next time. 😀
Hi Zinobia I am glad they worked out in the end for you.
I made these today, and it looks like the family will empty the tin by tomorrow. I baked it for 15 minutes for a softer biscuit. I will be sure to double the recipe for the next time 🙂
Hi Bron I am so glad you loved this recipe.