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Ginger Nuts biscuits

kruidnoten- Dutch Ginger Nuts biscuits, perfect for around Christmas or just a cold, Autumn night
Prep Time10 minutes
Cook Time20 minutes
Resting time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Dutch
Keyword: Christmas, ginger biscuits, ginger nuts
Servings: 24 biscuits

Equipment

  • 1 baking tray
  • baking parchment
  • 1 bowl

Ingredients

  • 200 g self raising flour
  • 100 g demerara sugar
  • 100 g unsalted butter
  • 3 tablespoons milk I used oatmilk
  • 4 tsp pumpkin spice use speculaaskruiden blend to be more authentic
  • 1/2 tsp baking powder
  • 1/2 orange zested

Instructions

  • Mix all the ingredients and knead well until combined. Put a large plate over your bowl to block the air and let it to rest for an hour on the counter (this way spices have a chance of really infusing the dough).
  • Heat the oven to 175 C. Put a baking parchment on your tray and start rolling little balls from the dough. You should have 24 biscuits when you finish. Line them in rows 4x8 on the baking tray and flatten slightly with your thumb.
  • Bake them for 20 minutes until lightly browned. They will be slightly bigger than when you first put them in the oven. Allow to cool before eating.
  • Store in air tight container so they have a chance to soften a little. Or dunk them in tea to enjoy them straight away. Traditionally they are expected to be a little on the harder side but you have them as you want to and don't let anyone judge you.