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Pepparkakor Swedish Ginger Thins

Ginger Thins (Ginger Snap Biscuits)

These ginger thins are so good and they are very easy to make. They are very gingery with a super crunchy texture that makes them so moreish. You can make these biscuits for the festive season ahead and you can also make them and use them as little gifts for Christmas.
Prep Time10 minutes
Cook Time11 minutes
Servings: 50 biscuits (approximately)
Calories: 35kcal

Ingredients

  • 230g plain flour
  • 2 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground mixed spice
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 100g unsalted butter room temperature
  • 100g dark brown sugar
  • 4 tablespoon golden syrup
  • 1 teaspoon black treacle
  • 1 tablespoon milk

Instructions

  • To a large bowl, add and combine the flour, ground ginger, cinnamon, mixed spice, bicarbonate soda and salt then set aside. In a stand mixer bowl fitted with a paddle, cream together the butter and sugar then mix in the golden syrup and black treacle. You can use a hand mixer for this step.
  • Gradually add and mix in the dry ingredients that you set aside.  Do this until all the dry ingredients are combined then mix in the milk. Lightly flour a clean surface and scrape the dough onto the surface. Lightly knead the dough then divide into 4 equal pieces. Wrap each piece in cling film then refrigerate for 20 minutes.
  • Preheat the oven to gas mark 4/350°F/180°C then remove all 4 pieces of dough from the fridge. One by one, roll each piece of dough out to around 1mm thick or as thin as you can without tearing the dough and cut your biscuit shapes. If the dough begins to crack when rolling, it means you have left it in the fridge too long. If this starts to happen then bring the dough back together and reshape it into a disk shape and reroll it again. The warmth from your hands should soften the dough.
  • Using a spatula, transfer the ginger thins onto a non-stick baking sheet and bake in the centre of the oven for 12 minutes. If you don’t have space to bake them all then place the leftover cut biscuits on a plate lined with parchment paper and refrigerate. Once the first set have baked, you can bake the rest. Allow the ginger thins to cool on the baking sheet for 10 minutes then transfer them to a cooling rack to completely cool.