Proper Ginger Snap Biscuits

Proper Ginger Snap Biscuits

Crisp, spiced, and deeply comforting

There are some recipes that never go out of fashion — and a proper ginger snap biscuit is one of them. Deeply spiced, dark with treacle, and baked just long enough to deliver that satisfying snap, these biscuits are the definition of timeless baking.

This is a classic, bakery-scale ginger snap recipe, the sort you’d expect to find cooling on trays in a professional kitchen. It’s bold on spice, beautifully balanced, and perfect for everything from afternoon coffee to festive hampers.

At Winchester Cookery School, we love recipes that teach technique as much as they deliver flavour — and this one does exactly that.

Why this recipe works

• A blend of dark brown sugar and treacle gives depth, chew, and colour

• A generous spice mix delivers warmth without overpowering

• Chilling the dough improves texture and control

• Rolling in sugar before baking creates that classic crackle and crisp finish

Bake them a little shorter for a softer centre, or leave them in longer for a true snap — this recipe gives you full control.

Ginger Snap Biscuit Recipe

Ingredients

For the biscuit dough

• 650g unsalted butter, room temperature

• 420g dark brown sugar

• 400g white granulated sugar

• 240ml black treacle

• 4 large eggs

• 2 teaspoons pure vanilla extract

• 1040g plain (all-purpose) flour

• 2 teaspoons baking soda

• 1 teaspoon salt

• 6 teaspoons ground cinnamon

• 8 teaspoons ground ginger

• 2 teaspoons ground cloves

For rolling

• About 200g white granulated sugar

Method

1. Cream the butter and sugars
   In the bowl of a stand mixer (or using an electric hand mixer), beat the butter, dark brown sugar, and white sugar together until pale, light, and fluffy — about 2–3 minutes.

2. Add the wet ingredients
   Beat in the treacle, eggs, and vanilla extract until fully incorporated.

3. Mix the dry ingredients
   In a separate bowl, whisk together the flour, baking soda, salt, and all the spices.

4. Combine
   Add the dry ingredients to the butter mixture and mix until a smooth dough forms.

5. Chill the dough
   Roll the dough into a log, wrap, and chill for around 30 minutes. This makes slicing and shaping far easier.

Baking

1. Preheat the oven to 180°C (fan 160°C).
   Line two baking trays with parchment paper or use non-stick trays.

2. Slice and coat
   Place the remaining sugar into a bowl. Slice the chilled dough into ½-inch (about 1.25cm) rounds, then roll each slice generously in sugar.

3. Bake
   Arrange the biscuits on the trays, leaving about 5cm between each one.
   Bake for 12–15 minutes, until the tops are dry and firm.
   The longer they bake, the crisper they’ll become.

4. Cool
   Allow to cool on the tray briefly before transferring to a wire rack to cool completely.

Chef’s notes

• These biscuits keep beautifully in an airtight tin for several days

• Ideal with coffee, mulled wine, or a sharp espresso

• Excellent for gift boxes, cafés, or festive baking sessions

• The dough also freezes well — perfect for baking on demand

• Use greased metal rings for a perfect round shape

Learn more at Winchester Cookery School

This recipe is a great example of how understanding ingredients and process elevates even the most familiar bake. At Winchester Cookery School, we focus on exactly that — confidence, technique, and flavour you can rely on.

More recipes, classes, and video tutorials are available at:

www.winchestercookeryschool.com