Ginger Biscuit is one of those recipes that feels like a little treasure from my grandmother’s kitchen. The combination of fresh grated ginger and wheat flour creates a dough that is easy to work with and forgiving for beginners. Unlike baked biscuits, these are fried, which gives them a unique texture that is crisp on the outside with a slight chew inside.
The ginger adds warmth without being overpowering, and because you control the ingredients, you know exactly what goes into each bite. I often make a big batch on the weekend and store them in a jar for the week ahead.
About the Recipe
This recipe is straightforward and does not require any special equipment or hard to find ingredients. Fresh ginger is the star here, and grating it releases oils that infuse the dough with flavor. The butter adds richness and helps bind everything together without making the dough greasy. Because these biscuits are fried rather than baked, they cook quickly and develop a lovely golden color. The dough is pliable and easy to roll, so even if you are new to making biscuits, you will find this process manageable and rewarding.
Why you will love this recipe
These biscuits are incredibly versatile and work well with a cup of tea or coffee, or even as a light snack between meals. The flavor is warm and slightly spicy, which makes them comforting on a rainy day. I like how the ginger gives a gentle heat that builds without overwhelming your palate. The texture is satisfying, with a crisp exterior that gives way to a slightly tender center.
Because they store so well, you can make them ahead and have a homemade treat ready whenever you need it. The frying method also means they cook faster than traditional baked biscuits, which is helpful when you are short on time.
Cooking Tips
Make sure your dough is not too sticky or too dry. It should feel similar to roti dough, smooth and easy to roll without tearing. If it feels too crumbly, add a tiny bit of water. Keep the oil at medium heat so the biscuits cook through without burning on the outside.
Fry in small batches to maintain the oil temperature. I usually test one biscuit first to check the heat level before frying the rest. Let them drain well on paper towels to remove excess oil.
Serving and Storing Suggestions
This recipe makes about 30 to 35 small biscuits, depending on the size of your cutter. Preparation takes around 20 minutes, and frying takes another 15 to 20 minutes. Serve them at room temperature with your favorite hot beverage. Store the biscuits in a clean, dry jar with a tight lid, and they will stay crisp for up to three weeks. Keep the jar in a cool, dry place away from direct sunlight to maintain freshness.
Similar Recipes
- Masala Mathri
- Wheat Crackers
- Namak Pare
- Ajwain Biscuit
- Savory Rusk
Nutrient Benefits
Ginger is known for its digestive properties and can help ease nausea and support gut health. Wheat flour provides fiber and some protein, which helps keep you satisfied. Butter adds a small amount of fat soluble vitamins like A and E. Because you control the amount of salt and oil, you can adjust the recipe to suit your dietary preferences. These biscuits offer a more wholesome option compared to store bought snacks that often contain preservatives.
Ginger Biscuit
Ingredients
- 500 g Wheat Flour
- 100 g Ginger cleaned, grated
- 100 g Butter
- as required Oil
- as per taste Salt
Instructions
- In a large bowl, whisk the butter until frothy.
- Add the ginger and wheat flour.
- Mix well until it has a thick, pliable dough consistency (similar to a roti dough).
- Make small balls of the dough and roll them out into small/medium rounds.
- Using a round or diamond cutter, cut them into desired shapes.
- Heat oil in a frying pan over medium flame.
- Fry the prepared biscuits, in batches, until light golden brown.
- Remove, drain excess oil and store in a clean, sterilized jar.
Notes
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Frequently Asked Questions
Can I bake these biscuits instead of frying them?
Yes, you can bake them at 180 degrees Celsius for about 15 to 20 minutes until golden. However, the texture will be different, more like a traditional biscuit rather than the crisp fried version.
What if I do not have fresh ginger?
Fresh ginger works best for flavor, but you can use dried ginger powder in a pinch. Use about one tablespoon of powder and adjust to taste, as dried ginger can be more intense.
How do I know when the oil is hot enough?
Drop a small piece of dough into the oil. If it sizzles gently and rises to the surface without browning immediately, the oil is ready. If it browns too fast, lower the heat.
Can I add other spices to the dough?
Without a doubt. A pinch of cumin or black pepper can add extra depth. Just be careful not to overpower the ginger flavor.
Why are my biscuits turning out hard?
Overmixing the dough or rolling it too thin can make them hard. Keep the dough pliable and roll to a medium thickness, about three to four millimeters.
4 comments
What should be the temperature and timer of oven if these ginger buiscuits are to be baked ?
If you are baking, then keep the oven temperature at 180C and 10 minutes should be fine. Please do check from time to time to see if the biscuits are golden brown. When they, switch off and remove the tray.
What gms means? Hope this is not grams… this measure unit is indicated by g
I used a really dark brown sugar and I didn’t add milk. If you bake them for long enough the biscuits are dark and crunchy and made excellent christmas tree decorations (in fact they stayed crunchy for ages on the tree!