Chestnut ginger biscuits recipe

Dan Lepard's spicy chestnut ginger Christmas biscuits.
Dan Lepard's spicy chestnut ginger Christmas biscuits. Photo: William Meppem

It wouldn't be Christmas without ginger somewhere on the table. These bikkies are peppery hot with ginger. The chestnut flour adds an earthy background flavour, but if you don't have it, replace it with rye flour or wholemeal. I use a mixture of golden syrup and black treacle. It reduces the boldness of the treacle slightly, though do use all-treacle if you're after that licorice hit.


120g unsalted butter

6 tsp ground ginger

1/4 tsp ground cloves

180g dark brown or muscovado sugar

40g golden syrup

40g black treacle or molasses

1 egg (60g)

160g plain flour

80g chestnut flour

1 tsp bicarbonate of soda

Demerara sugar


1. Melt the butter in a medium saucepan then stir in the ginger and cloves, sugar and syrups until smooth, then beat in the egg.

2. Mix in the flours and bicarb, then put the bowl in the fridge to chill and firm slightly.

3. Preheat oven to 160°C (140°C fan-forced) and prepare two trays by lining with non-stick baking paper.

4. Scoop out heaped teaspoons of the dough, about 25g each, and first roll them into balls then roll in demerara sugar and flatten each ball slightly while in the sugar. 

5. Place balls on prepared trays, spacing the biscuits 3cm apart, and bake for about 25 minutes, until they've puffed up and sunk back down, cracking all over the top. Leave to cool on the tray.

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