Ginger-Nut Biscuits from Outlander book Drums of Autumn

Fiona's Ginger Nut Biscuits from Drums of Autumn

He turned over a page, and stopped, feeling as though he'd been punched in the stomach.

May 1, 1945.  Craigh na Dun, Inverness-shire, Scotland.  Claire Randall, age 27, housewife.  Seen last in early morning, having declared intention to visit the circle in search of unusual plant specimens, did not return by dark.  Car found parked at foot of hill.  No traces in circle, no signs of foul play.

He turned the page gingerly, as though expecting it to blow up in his hand.  So Claire had inadvertently given Gillian Edgars part of the evidence that had led to her own experiment.  Had Geilie found the reports of Claire's return, three years later?

No, evidently not, he concluded, after flipping back and forth through those pages -- or if she had, she hadn't recorded it here.

Fiona had brought him more tea and a plate of fresh ginger-nut biscuits, which had sat untouched since he had begun reading.  A sense of obligation rather than hunger made him pick up a biscuit and take a bite, but the sharp-flavored crumbs caught in his throat and made him cough.

Drums of Autumn (Chapter 32 - Grimoire)

Too bad she's a blonde. Otherwise ginger nut biscuits would be the perfect character-inspired food for Gillian, aka Geillis, and her Grimoire.

Because if there was a team NutBar, Mrs. Edgars/Duncan/Robicheaux/Abernathy would be its undisputed captain.

For all time.


A traditional British ginger biscuit is a little crisper than these.  But since we've already sampled some buttery-crisp cookies, in the form of Mrs. Graham's Chocolate Biscuits, I went out on a limb and made these ones a little softer.

Fiona's Ginger Nut Biscuits are moderately sweet, leaving room for the  ginger and cinnamon to shine through bite after bite, and the light sugar coating and occasional crunchy burst of kosher salt add a textural component to our love affair with sweet and salty treats.

In other words, they're really good.


Show/Hide Comments


28 May 2012 - 1:28pm

Ms. Aaron Brown

YUMMY! I will be giving these a try for sure!

28 May 2012 - 2:38pm


I am not a big fan of ginger. I might pass on these. But I have a question from your text. You noted that you were making these a little softer than usually presented. How do you do that? I love the Loft Brand of iced sugar cookies and I have tried and tried to copy them. Suggestions please - Yes, I know this is not Outlander unless we stretch the thought of Loft being a place that Jemmy would have slept in the cabin.... Happy Memorial Day, Helen in Ark.


The softness of a cookie is a result of the amount of butter and well as the method used to bring the dough together. Any recipe that calls for the butter and sugar to be creamed together incorporates air into the dough, making it softer and chewier. Try starting with a little more butter, and remove the cookies from the oven a minute or 2 earlier -- the edges should just be set. Good luck, Helen!

28 May 2012 - 2:47pm

Carla Oliver R…

I just read this part yesterday and was wondering when you'd be making these. Too funny :) I'm pinning this to try later (once I'm recovered from all the Sticky Toffee Pudding and Creme Brulee I ate this weekend).

28 May 2012 - 3:38pm


So what would you do to make them traditional & crisper? I have a triple ginger soft cookie recipe that I love, found on the King Arthur website for anyone wanting to know. So I would love to know what I could do for the crisper version. I love most anything with Ginger.


ML, if you google Ginger-Nut Biscuit, you'll find a number of recipes from the UK and Australia, all of which result in a thin, crisp cookie.nnBut, if you can wait a week, it looks like I`ll be posting a recipe for crisp ginger biscuits as well -- gotta go with what the crowd is telling me...:)

28 May 2012 - 4:08pm

Barbara Medeiros

But...but...where are the nuts? Unless you've factored in Geilie's behaviors!nAnd, for those who prefer a crisper cookie, I think you would add a bit more flour.


Ginger-nut is an older term for ginger, Barbara...the shape of the root having a nut-like shape. nnSimply adding flour to this recipe will not necessarily result in a crisper cookie -- too much flour will result in a dry, crumbly cookie with little flavour. If crisp is what you prefer, come back again next week...I`ll have a recipe up. :)

28 May 2012 - 4:22pm

Lori Riedel

Love Ginger, Love this Recipe! Cant wait to make them, thank you.

28 May 2012 - 7:01pm


I made these this morning and they are very good, I'm sure they will not last long in this house and will have to make more,


Glad you liked them Kim! And thanks for letting me know...Theresa

28 May 2012 - 10:25pm


Have you tried them with Molasses.....instead of Honey?nAwesome as always...Now I need to make me some to have with my coffee...

01 Jun 2012 - 5:05pm

cynthia schultz

Just tried the cookies!!! Amazing!! Will be making these regularly! Thanks!!

06 Jun 2012 - 12:02am


yum! can't wait to try these!!!nit's a pain in the arse printing out all these recipes OK, and i can't stand using my ipad in the kitchen (fear of splatter ifyouknowwhatimean)....any idea when the book will be out?

Karen B

Cover your ipad with a sheet of plastic food wrap :-)

13 Jun 2012 - 4:18pm


Okay! I have made several batches now and every time they are gone the family is looking for more, I will be busy in the Kitchen :) nI have tried them with Molasses instead of Honey they are just as good.nOh have to go another batch is ready to come out of the oven


Great news, Kim! Thank you...keep on eating! LOL


I too made them with molasses instead of honey. In fact, they are cooling right now, but had to have a little taste. Very, very yummy and definitely not too sweet. The ginger flavor is really enhanced by the molasses I think.

26 Oct 2012 - 3:38pm


"Ginger-Nut Biscuits"... where are the nuts?


There are no nuts in ginger-nut biscuits, Nadine. The quickest answer is that ginger-nuts are what many in the former British Empire call ginger snaps.

26 Oct 2012 - 7:33pm


These look amazing! We're in the middle of moving and all of my baking supplies are packed up :( But I am so going to try these when I get moved in!nnI love your website. It creates a brand new way to enjoy the series.


That's OK, Jayne...just bookmark it for later!

06 Nov 2012 - 7:41pm

Kell Chapman

can i make these gluten and lactose free?


There is no dairy in these, Kell, so the lactose free is easy! As for substituting for the flour, I don't have a lot of experience with gluten-free baking, so I can't offer much advice, except to search for gluten-free cookie recipes and see what others use. Keep in mind on your search that these are cakey cookies. Good luck! Love to hear about your results!

08 Nov 2012 - 5:19am


I have made these biscuits and they are A-M-A-Z-I-N-G! My kids cant get enough of them! I will bake some more tomorrow! Thank you sae much!

14 Dec 2012 - 9:49pm


These are so moist and yummy. The kids loved them too. I used fresh ginger because I didn't have powdered but the they were seriously amazing cookies


Thanks, Kate! I'm going to have to try them with fresh ginger too!

08 Jan 2013 - 11:30pm

Stacey Locklin

I tried these for the first time tonight and they ate delicious. Easy to make. Great recipe. Will be making again.

21 Aug 2014 - 5:50pm

Paige Carroll

I think these just might be ok the week's viewing menu!

13 May 2015 - 1:27am


Made these today and they were a success at high altitude (6000 ft) with no adjustment. Slightly flatter than the photos here but great. Thanks!

25 Aug 2014 - 1:23am

Marcia Van Alstine

I just made these-thought that you left nuts out until I read the comments (AFTER I had made the cookies.) I added 1/2 c. of chopped walnuts. They are divine!!! Cullen Skink next up!!

30 Aug 2014 - 8:59pm

MJ Guidry

I just saw this on the "Outlander Community" board. OMG ... I can't wait to try these. I adore ginger and will definitely be adding in the extra candied ginger. [Hope they're as good as Trader Joe's. They aren't close-by and I would love a good substitute!]You have such _interesting_ recipes. And I've often wondered, while reading the books, if it were possible to duplicate the food. So glad I found you!! Thanks, for all you do, here. <3

26 Oct 2014 - 2:31pm


These look yummy! Reminds me of some my MIL made at Christmas time! We all wanted our tin of those!

26 Oct 2014 - 3:15pm


anxious to try. Ginger is one of my very top favorite flavors. (Sipping some hot tea with fresh ginger slices in it as I type). Will have to give these a try and compare to my favorite ginger cookie recipe. But definitely will be adding some chopped candied ginger!.

05 Dec 2014 - 7:49am

Sandi Solis

Hi Theresa! I've been trying to make these for awhile now and thought these would be great for a simple Christmas cookie. (Lots of my cookie recipients can't eat nuts anymore and prefer bright, fresh flavors-this recipe sounded perfect!) Baked up a "trial run" batch yesterday and they were a hit-not only with family but with our Mennonite handy man and his five-year old son; a big thumbs up from both! And in this part of the world (Indiana) no one knows GREAT baked goods like Mennonite and Amish men-they live with some incredible bakers! So thanks for such a great recipe; I know several families that are going to love getting these this Christmas; happy holidays to you and yours!

14 Dec 2014 - 7:04pm


I just made these ... halved the recipe. They stirred up easily, baked quickly and are quite tasty. I used salted butter (it was what I had) so did not add any more butter, and accidentally put in a full t of cinnamon instead of a half t, but no bother. I'm experimenting with time now ... the first batch is soft, and I'm keeping the second one in longer to see if a crisper cookie is nicer. Also, I wound up with 27 cookies from the half recipe! I guess my golf balls must be small ...

14 Dec 2014 - 7:05pm


Oops, meant didn't add any more SALT.

21 Feb 2015 - 6:35pm


These are wonderful with or without the crystallized ginger. thank you Theresa for such a fun, intriguing and delicious site!

08 May 2015 - 8:35am

Kylie Pearson

I made these today!!! They are amazing!! So easy to make and absolutely deliscious!

22 Jun 2015 - 4:21pm

Robin Haynes

My son in law (our family "cookie" baker!) has now made these several times for us. They are quickly becoming our favorite cookie! Thanks for the recipes - I look forward to your new cookbook.

01 Feb 2016 - 3:15pm

Sandra Reid

So what kind of nut would you put in these "Ginger NUT Cookies" that don't have nuts in them? Pecan? Walnut?


As fresh ginger root resembles a little brown nut, Brits have called these cookies ginger-nuts for decades. If you feel the need for nuts, go crazy. The choice is up to you.

Sandra Reid

Ahh, thanks for explaining that, Theresa. I cook with powdered ginger, fresh ginger root and sugared slices. This calls for "ground" or powdered, right? Funny, I would never think of fresh ginger as being nutty in taste, consistency or appearance. But I accept that.

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