Go Back

Soft and Chewy Honey Ginger Biscuits Recipe

Soft and chewy honey ginger biscuits with lemon zest and warm spice. Bake for 13 minutes for a chewy centre or 15 for a crunchy gingernut snap.
Print Recipe
Easy honey and ginger biscuits
Prep Time:10 minutes
Cook Time:14 minutes

Ingredients

  • 240 grams / 1 1/2 cups cake flour
  • 2 tsp ground ginger (increase to 3 tsp if using plain honey)
  • a pinch of salt
  • 1/2 tsp ground cinnamon
  • 120 grams 1/2 cup light brown sugar
  • Finely grated zest of one lemon
  • 125 grams soft salted butter at room temp
  • 1 tsp 5 ml bicarbonate of soda baking soda
  • 3 Tbsp 45ml Waggle Lemon & Ginger honey
  • 30 ml 2 Tbs hot water
  • additional brown sugar to sprinkle over the biscuits (optional)

Instructions

  • Preheat the oven to 180 C (350 F)
  • Add the sugar and lemon zest to a small bowl and rub the zest into the sugar to release the oils.
  • Add the flour, spice, and salt and give it a good mix.
  • Add the butter to the bowl and until you get a crumb-like texture.
  • In a separate small bowl mix the honey, bicarb, and water and when it is mixed add it to the flour mixture. Mix until you have a soft dough ball and there are no loose bits of crumb. It should be quite dry and borderline crumbly. If it’s too sticky, add some more flour.
  • Scoop out approximately 11/2 tablespoons of dough and roll it into a ball. It should be the size of a walnut.
  • Arrange the balls 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.
  • Bake for 13 - 18 minutes until they are a nice caramel colour and then remove and cool on a rack. Keep a close eye after 13 minutes as they can burn quite easily. The oven times may vary and if necessary bake longer. For a crunchier biscuit bake for longer (around 14 - 15 minutes) and for a softer, chewier biscuit bake for 13 minutes.
  • Remove and allow to cool on a cooling rack. If you would like them soft and chewy, remove them from the baking sheet as they come out the oven. Do this by sliding the baking paper onto the rack.
  • If you would like them crispier, leave them to cool on the baking tray as they will carry over cooking for a bit.

Notes

For crunchy biscuits like a gingernut, reduce the honey to 2 Tbsp, leave out the lemon zest and bake for 14 to 15 minutes until golden brown.
Store in an airtight tin at room temperature for up to 3 weeks. They soften over time, especially in a humid kitchen.
Freeze the raw dough balls on a tray, then bag them for up to 3 months. Bake from frozen and add 2 to 3 minutes.