HI Pompeyexile UK. You are very welcome. I am glad you enjoyed the biscuits.

Yes at last crisy Ginger cookie finally! There are so many chewy biscuits . Thank you for the receipe 😄

Hi RavensToRoses. Thats' great. I am glad they enjoyed the biscuits. I do like to keep things simple, when possible.

Hi Christienne. I have been known to eat that many too. I am glad you enjoy the recipe.

HI Mr S. thanks very much for your kind words. I hope you enjoy the biscuits when you make them.

Hi Shantha George. You are very welcome. I am glad you find the videos, and recipes, easy to follow.

Hi Brahim Mamache. Thanks very much. I hope you enjoy these crunchy biscuits.

Hi Smirthi Ravichandran. You are very welcome. I am so pleased that you like the biscuits.

Hi Tharushi. I am glad you like them.

Hi Sally. I am glad they worked for you.

HI Ellinor. You are very welcome. I hope you enjoy the biscuits.

Hi Nokuthula Midrand. Thanks very much. You are most welcome.

HI Shifra Wanden. You are very welcome.

HI Connie. That's good. I hope you enjoy them.

Hi Beruthiel45. Yes they are very crunchy. Quick to make and easy to eat too LOL. Happy New Year to you too.

Hi Barbara. Muchas gracias. Me alegra que te guste la receta.

Hi George. That's great. I am glad you like the recipe.

Hi Wee Jim. I hope you enjoy them.

HI V. Alexander. You are welcome.

HI Guylaine. You are very welcome. I am glad you like the biscuits.

HI Carl. I hope you enjoy them.

Hi Mjpea4. That's good. I am glad you like them.

HI Debs. Thanks very much. Happy New Year to you too. I hope you en joy the biscuits.

Hi BetterThanBrooklyn. I hope. you enjoy them.

Hi Susie. Home baked goods are usually so much better than those from the supermarket. You are lucky to have someone like your mum to learn from.

Hi IBrahimovitch. You are welcome. I hope you enjoy them.

Hi James. I hope you like them. The dunking, as with shop bought gingernuts has to be done carefully as the tea drips back out, and into your hand if you are not careful.

HI Julie-joy. You are very welcome. I am glad you like these. It is good to know you are having success with the recipes you try.

Hi Mary. Thanks for your wishes. Happy New Year to you too. Yes this small batch is good for those who live alone, particularly for one who loves a nice crunchy biscuit.

Thanks Geof.. the cookies are delicious, I made mine with spelt flour. Had no plain flour. But I heard spelt is healthier. Thanks

HI Jean. You are most welcome.

HI Shahnaz Khwaja. I hope you enjoy them.

HI Sarah. Thanks very much.

HI Dopapier. I hope you enjoy the biscuits when you make them. My face is a constant smile, you should see me when I look serious, LOL.

Hi Marie. That's great. I hope he enjoys them. Hello to you in South Africa.

HI Debra. I hope you enjoy them. I am going to make a slightly different version with a cream filling soon too.

HI Houndjog. Happy New Year to you too. Thanks for your wishes. I am glad your adjusted recipe worked well. Maybe you just need to rotate front to back during baking with your new oven.

I have a propane oven too and i always have rotate things in it so it doesn't burn in the back or the bottom!! LOl

@@pokey3010 Thx for the heeds up! I'll rotate then!

HI TC. Happy New Year to you too. I hope you enjoy these biscuits.

HI Why Not. That's good. I am glad you enjoyed them.

HI. Merci beaucoup. Vous êtes les bienvenus.

Hi Maha Hamdan. Thanks very much.

HI Aleksander. You are very welcome.

Hi CeNedra Lea Heldra, They are nice and crunchy. I hope you enjoy them.

Hi Alina P. How nice to know someone in Argentina is enjoying these lovely biscuits. I am so glad you like them.

@@geoffsbakingblog , I lived in England between 2003 and 2006. Good memories from the place. Yes, even about traditional food. So much that since then I, as a personal tradition, bake some fruit cakes for Christmas, and now they are a favourite of my family. Actually, I'm about to make them in the next days, so they can "rest" some months till the end of December. You should ad your personal recipe of it in your channel a couple of months before Christmas! Just an idea :-)

@@alinapala I have several videos for Christmas Cakes on the channel, One is in three parts, making the cake, covering with marzipan and then icing. There is also a last minute christmas cake, and a Dundee Cake as well as a Caribbean christmas cake. I also have a playlist for Christmas baking.

@@geoffsbakingblog , good to know! I'll look for them! Thanx!

HI Miss Dream. You will have worked out by now that my recipes are expert escapees. LOL.

HI Kelly. You are most welcome.

HI JP. That's great. I am glad you have found a way to make them vegan friendly too.

HI Nigel. That's great. I am glad they turned out well.

HI Janet. It's good to know that people enjoy these biscuits. I love them. Thanks for letting me know.

@@geoffsbakingblog ☺👍

Hi Herr Prepper. Thanks very much. I hope you enjoyed your version of them as much as I like mine.

@@geoffsbakingblog I think I would prefer your version.

HI Pokey. Happy New Year to you too. I hope you enjoy these biscuits/cookies.

I made them and they are excellent!!! You are awesome!!

@@pokey3010 That's great. I am so please that you enjoy them.

Hi Jade. I hope they turn out well for you.

HI Komuhimbo Vivian. Thank you very much.

HI JP. That's great. I am glad they turned out well for you. The butter should be cold, and the mixture will come together just by mixing the golden syrup and then squeezing it. The warmth of your hands will ensure that it does.

Digressing from ginger nuts, which shortbread recipe is the regular bake in your kitchen? You have quite a few different ones.

@@jp-nx9yb The shortbread that I like the best is Shortbread - Quick & Easy kzfaq.info/get/bejne/hs93a9amyODdcac.html

HI Swamper60. Thanks very much. Happy New Year to you too.

@@geoffsbakingblog thank you!

HI Daysioc. Thanks very much.

HI Jennifer. It is called Jazz Me Blues and is copyright free in KZfaq Audio Library. kzfaq.info/get/bejne/e7qogM1zv9TRY40.html&ab_channel=MusicLover%E2%80%93NoCopyrightMusic

@@geoffsbakingblog Thanks, Geoff! I spent 13 years of my life in London and loved it.

@@Jennifer-oz8ec That's good. I used to live in London too.

Hi Danah75. Thanks very much. Happy New Year to you too.

Hi Angie Angie. If you check the video at 38 seconds you will see I say to preheat the oven to 190C/170C Fan/375F. You can also always check the written recipe from the link below the video.

Hi Marilynne. I am glad you discovered the channel. The biscuit should be stored in an airitight container. They should keep well for at least a week.

Hi NadoCrowFriend. I am sure that would add a nice kick, for those who want a little more.

@@geoffsbakingblog Your cookies looked fabulous! I loved the video too.

Hi Soyeon KIm. Thanks very much. I am glad you enjoy the recipe. Happy New Year to you too.

Hi Luanna. I do hope you enjoy them.

HI Delilah. Happy New Year to you too. I hope all is well in Mumbai. These are delicious biscuits and so crunchy. I hope you enjoy them if you make them.

@@geoffsbakingblog hiii i already baked them immediately n sent u d pic on pinterest 💃💃💃💃

@@oceanicblues2496 Hi Delilah. I saw the pic. They look very good indeed.

Hi Bessie. I have never had that issue with bicarbonate of soda. But you could also mix the dry ingredients in the processor before adding the butter, to get them more mixed in. Then having made the dough you could knead it a little to eliminate any streaks. I hope you find some more recipes to enjoy.

HI Katherine. Thanks very much.

HI yes I think I have heard them referred to as ginger snaps too at some time.

Hi Sharmistha Iyer. I am sorry your biscuits didn't spread out. Doing it by hand should work fine. As long as the mixture forms a dough that looks like mine and you can roll it into balls. The butter, sugar and golden syrup are what make the biscuits spread out when the heat is applied in the oven. If yours didn't spread I wonder if you used too much flour.

Hi Janet. Happy New Year to you too. Thanks for your wishes. I hope you enjoy these if you do make them.

@@geoffsbakingblog ... Thank you. Going to make them today and I'm looking forward to having a go 🤞☺🤞

Hi Pat. Thanks ver much for your wishes. I hope you and your family are able to enjoy a Happy New Year, and that we soon begin to see an end to this pandemic. I am glad you like the recipe as ginger nuts are one of my favourite biscuits.

@@geoffsbakingblog Thank you Geoff. I love them too.

Hi Precious. It is just what they are called in the UK, and other countries such as New Zealand and Australia. In some countries they are called Ginger Snaps or Ginger Biscuits. They are widely available in UK supermarkets as Ginger Nuts. en.wikipedia.org/wiki/Ginger_snap

Hi Steve. I use a Braun MultiQuick 9 Hand Blender. It has several different attachments and there are other attachments that can be bought separately. There are different versions, 5, 7, 9 etc in different combinations.

@@geoffsbakingblog Hi Geoff, Thanks. I shall take a look at them.

HI Ratna Mitra. I hope you do try, and enjoy, them.

Hi Raeschimmel Happy New Year to you too. These are not the sort of cookie you can't eat surreptitiously, the crunch will give you away.

@@geoffsbakingblog LOL

Hi JB. The other recipes I looked at used Self Raising flour, and no baking powder. But self raising flour already has baking powder in it. As I rarely buy SR flour I adjusted the leavening accordingly. I do hope you enjoy the biscuits when you try them.

@@geoffsbakingblog I have the dough resting in the fridge. I guess baking soda is more for colour and spreading.

@@jb6050 I hope you enjoy them. The baking soda will help with that.

@@geoffsbakingblog They turned out very good indeed. Our administrator is Anglo-Brazilian and he immediately said... 'Hummm Ginger cookies, best than the bought ones!' - However mine have not spread that much (2 days on the fridge, may be baking soda lost some of its leavening power?) and gave out firstly a crunchy outer bite, followed by a sandy texture and finishing in a chewie finale. The only thing I might add to this recipe would be some lime zest and try a version with molasses which is pretty common around here... golden syrup only if home-made. Thanks! - making them again today (this time around I'll keep the flask in my room).

@@jb6050 Hi JB, I am glad they turned out well. As you will have seen I didn't refrigerate my dough at all. Baking soda, as you probably know, reacts immediately when in contact with water. That is why when making a cake batter that has baking soda in it is never left on the counter, but goes into the over right away, otherwise the baking soda cannot work effectively. As for adding molasses, one viewer Oceanic Blues(Delilah from Mumbai) has done a version with molasses instead of golden syrup and posted a photo of them on Pinterest, here is a photo i.pinimg.com/originals/da/a0/d8/daa0d8a4b5a0e37b3cb3e71d20a89fcf.jpg

Hi Muneerah Kausim. You can try these with freshly grated ginger, but grate it very finely. Ground ginger is much more concentrated than fresh ginger so you will need about 5 tsps of fresh ginger. It might be quite wet so maybe add another 5g of flour and mix that with the ginger to absorb any excess liquid.

hi Deepak John Cletus Menezes. Thanks very much.

HI Ann. I am not sure how oat flour would work instead of the wheat flour, It would probably work ok, in terms of making a biscuit/cookie, but whether the crunch would be the same I don't really know.

Hi Barbara. Golden syrup is not so readily available in many countries as it is in the UK. It is really just a syrup made of about equal parts of sugar and water, with a couple of slices of lemon added to it.. The syrup mixture is boiled until it just begins to turn a slight golden colour. I think corn syrup or maple syrup might be good alternatives. Molasses might have too strong a flavour and too dark a colour.

@@geoffsbakingblog Thanks so much

@@geoffsbakingblog Do you know the purpose of the lemon?

@@barbra429 I think it might be two-fold. Firstly that little amount of lemon is likely to prevent crystallisation during the boiling phase. Secondly it will impart just the very minutest of flavours too. That would be very light though, since it is just a slice or two mixed with 2lb of sugar and the same of water.

@geoffsbakingblog Thank you, Geoff.

Hi Nigel. You are incorrect. I weigh all my ingredients and am very precise. 50g of butter( they aren't inch inch cubes). 50g of golden syrup, which is about 2 tablespoons. That is tablespoons, not the spoons you use for eating dessert. A tablespoon is 15ml a spoon you eat dessert with is 10ml. If you read some of the comments from other viewers you will see the recipe works very well.

@@geoffsbakingblog ok I will give it another go thanks for the reply

Hi Henrietta. I am hoping that this year will be much better than last year. We need, as you imply, some good news coming out of the current situation. Biscuits, however lovely, can only do so much. I haven't seen any snow, it rained yesterday. I was up early today, walked almost 3 miles to town and then 3 miles back after collecting my prescription. So I now need to relax with a cup of tea and a biscuit.

@@geoffsbakingblog GOSH THAT'S A GOOD WALK... I'D NEED A MORE THAN ONE BISCUIT. . . I'M BEING LAZY TODAY HAD MY TEA IN BED...( MY HUSBANDS ONE BIT OF COOKING THAT HE DOSE) ... HE'S WALKED DOLLY FOR A HOUR ALREADY SO SHES SORTED.. CAT ON THE BED WITH ME OLIVER IS NOT SUPID HE HATES THE COLD ... STAY SAFE AND WARM GEOFF... 😘

@@henriettahenson I shall have a lazy day too, but. I may make some muffins, I have a lot of bananas that need using.

@@geoffsbakingblog i call lazy days when I'm baking... Now when I'm doing laundry(how many shirts @socks can one man were in a week lordy lordy) and cleaning the house🏡 that's a work day... So enjoy... Your muffins ❤️

@@connerpoul6630 sorry I did not understand your comment 🤔

HI Del K. Yes I think that will work fine, though the taste will be slightly different. I also think that maple syrup has a slightly thinner consistency to golden syrup which might mean the baking time would be a little longer too.

@@geoffsbakingblog 🙏🏽 Geoff. I’ll give it a go until I can get hold of some golden syrup 😊

HI Amal Abdi. Thanks very much.

Hi Tanya. That's great. I am glad you like the recipe. I might try it with some orange zest too, that seems like a nice addtion.

Hi Wilma. The butter should be cold, and cubed.

@@geoffsbakingblog thank you Geff I liked the receipe. I will definitely try and give you feedback

@@wilmareddy633 that's great. I look forward to your feedback.

Hi Keith. Yes it is the same thing.

@@geoffsbakingblog Thank you

I used your recipe today and I have to admit that they're the best gingernuts I've made. Thank you.

@@keithbryan4968 HI Keith. That's great. I am so glad you enjoyed them.

Hi Sheela. Golden syrup is a syrup made from just water and sugar with a tiniest amount of lemon too. It is readily available to buy in the UK supermarkets. I did.a search and was able to find it in India too. But it is also very easy to make as you can see from this video by Steven Owen, kzfaq.info/get/bejne/ZrqnZruoq9mtpZs.html . It keeps very well too.

@@geoffsbakingblog Thank you so much for your reply. Now l'll definitely try your recipe. God bless you.

@@sheelachandraghatgi3092 I hope you enjoy the biscuits.

@@geoffsbakingblog l tried the biscuits today and my husband liked them. So thank you for your video. But l need your help. I followed the recipe exactly as shown in the video but the biscuits got little burnt at the base. My oven has options like, you can give heat from down or from up or from both. Which option do you think should l use to get perfectly baked biscuits? I also used the oven thermometer. I'll be grateful if you help me. God bless you.

@@sheelachandraghatgi3092 I use the convection/fan on my oven so the lower temperature for baking most things. One reason for a darker colour on the bottom, and on the sides of cakes, can be the baking tray, or cake tin. Those pans which are black, or very dark in colour, tend to create a darker underside or edge. Did you use parchment paper on your baking tray, that might help. Or a silicone mat might help too.

HI mrSonofsonof. Yes it is possible the baking powder or baking soda was not longer active. The biscuits should spread during baking, assuming the oven is preheated to temperature and all the ingredients are measured correctly.

@@geoffsbakingblog Just checked -the bicarb was 11 months out of date. I know what to do different next time.

@@MrSonofsonof Oh that out of date bicarb would have been the cause then.

@@geoffsbakingblog Just tried it again with fresh bicarb, and what a difference! And what a simple recipe too.

@@MrSonofsonof OH that's good. Yes, very simple.

Hi Persian Empire. That is a shame. If you followed the recipe precisely and if the oven temperature was correct they should be hard and crunchy. I an sorry that your's were not like that. You can see from the comments below the video that others have made them successfully.

Hi Loco The Dog. There are no nuts. Ginger Nuts, or Gingernuts are the name of a type of biscuit in the UK.

HI Susie. I find that strange, as I most certainly didn't get such a taste in mine. However if you already have a recipe that works you should continue to use it.

On the contrary, there is a good reason to use the immersion blender, since it makes rubbing the butter into the dry ingredients a matter of seconds rather than 5 or more minutes.

HI Nigel, If you watch more of my videos you will often see that I weigh the dough into portions. Indeed, if you watch closely here you will see that I do weigh, off to the right side, the pieces of dough to make sure I have 16 grams.

Hi Cris. Thanks very much. you are welcome.

Not for me. They tasted great and others have commented too, how much they enjoyed them.

HI Andrew, your suggestions may be very good. However I only want a nice straightforward ginger nut, and these fit that bill precisely.

Hi David. That is your opinion which differs to mine and, from the comments below, many of my viewers too. It seems that those who have made the biscuits and commented on here that they like them, and no-one suggested more ginger. Indeed I just did a quick check of Delia Smith's recipe and for the same amount of flour she specifies 'a slightly rounded teaspoon' of ground ginger.

Hi Stephen, I just read through the comments on this video. You seem to be the only one who has thought that. For me I didn't get such a taste.

@@geoffsbakingblog Yeah, I did read quite a few of the posts and you're right, no mention of bad taste. I did reduce the sugar a little which may have had an effect or maybe I made a mistake, but I don't think so. On my baking powder tin it says add 4g per 100g of flour, which if you add on the baking soda that is double what they recommend.

@@stephengough9694 I think the 4g per 100g is for making cakes. The reason for the amount in these biscuits to make them light and airy and give them the crunch.

@@geoffsbakingblog hi, yeah, been looking at other vids (for ginger bics) and the raising agent ratio seems to be much less than what you gave. Paul Hollywood's was one such. He also says that it is the sugar content that gives it the 'snap'.

@@stephengough9694 Paul Hollywoods version have a much closer texture. They do snap, but any biscuit baked long enough will have a snap. The ones I made are light and crunchy rather than rock hard. But, of course, there are so many different versions. It is really a matter of preference.

Hi Carl. They should spread. It might be that your oven doesn't run as hot as mine. You could flatten them a little more too, before they go into the oven. You can also open the oven to flatten them quickly during baking, though that shouldn't really be necessary.