Ragi Ginger Biscuits | Millet Gingersnaps

Ragi Ginger Biscuits

Ragi Ginger Biscuits | Millet Gingersnaps

Ginger Biscuits / cookies are globally most popular as a snack. Typically the base is glutenous wheat / processed flour. But These Ragi Ginger Biscuits are a healthier version using Finger Millet (Ragi).

In the United Kingdom, Australia, and New Zealand and most of the former British Empire, they call it ginger nuts. In the United States, the usual term is ginger snaps, and they are generally round drop cookies, usually 1⁄4 inch thick, with prominent cracks in the top surface.

Ragi Ginger biscuits

Ginger has been a traditional remedy in most cultures across the globe for thousands of years. Therapeutically, Ginger provides a variety of vitamins and minerals. The best part about ginger is that it you can consume it fresh, powdered, dried as a spice, in oil form, or as juice. In our house Ginger is a ‘must ‘ in Tea. For us, tea means ONLY GINGER TEA. Period.

What is significant in this Ragi Ginger Biscuits?

1. Firstly I have used Millet flour making them healthier.
2. Traditional ginger biscuits / gingersnaps use butter and molasses for the softness and sweet. As my practice, I have replaced butter with Homemade Apple sauce. However, you can use butter (equal quantity) if you prefer.
3. As molasses are not common in India, I have used our traditional organic jaggery powder instead of making it as a syrup.
4. Traditional cookies also use cinnamon powder. But as the star of the show is ginger, I have reduced the cinnamon quantity and increased ginger quantity.

Lastly, There are 2 ways of making these biscuits. Firstly, You can take small balls of the dough and flatten them. Or you can roll the dough between 2 parchment sheets and cut with any sharp lid or cookie cutter. However, I have used the latter method to make even sized biscuits just like store bought ones.  Since every oven is different, you have to adjust the baking time to get crisper biscuits.

Try these homemade Ragi Ginger Biscuits. This recipe uses simple ingredients that are always available at all our homes. They make an excellent snack with your hot tea / coffee on a cold winter evening.

Ragi Ginger Biscuits | Millet Gingersnaps

Ginger Biscuits / cookies are globally most popular as a snack. Typically the base is glutenous wheat / processed flour. But These Ragi Ginger biscuits are a healthier version using Finger Millet (Ragi).
I have used standard measuring cups here. 1 cup = 250 ml

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Cuisine: Indian, International
Keyword: Ginger, biscuits, cookies, gingersnaps, ginger nuts, ragi, finger millet,
Servings: 26 Biscuits


  • ½ cup Ragi Flour (Finger Millet flour)
  • ½ cup brown rice flour (or rice flour)
  • 1 tbsp ginger powder
  • ½ tsp cinnamon powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup apple sauce
  • ½ cup jaggery powder (or cane sugar)


  • Preheat the oven to 180°C / 350°F
  • Mix flours, baking powder, baking soda, cinnamon and ginger powders in a bowl.
  • Beat apple sauce and jaggery powder in another bowl.
  • Slowly add the flour mixture to the wet ingredients and mix together till it forms a stiff dough.
  • You may not require any liquid. However, if you feel the mixture is very dry, you can add tbsp of almond milk or any nut milk or dairy milk if you are not a vegan
  • Method 1: Make small gooesberry sized balls and flatten them on a greased baking tray / lined baking tray
  • Method 2: Take small portions of the dough, roll between 2 sheets and cut with any sharp lid or cookie cutter.
  • Bake in the oven for 10 – 15 minutes or until golden brown.



  1. If you like a more pronounced flavour, you can add some fresh ginger juice to the dough when kneading.
  2. You can also use pieces of candied ginger (Inji Morabba). Since they are made with white sugar, I have avoided them.
  3. You can even sprinkle some fresh grated ginger on top of the biscuits before baking. They give crisp ginger pieces.  
  • Chiwah
    Posted at 05:36h, 26 February

    Good but way too much ginger for me. I read the comments on another recipe and someone said the spices were good but not for the faint of heart. Well, I guess I am one of the faint of heart! I can hardly eat them, which is a shame, since they came out so well. I had to bake them a little longer, no problem there. Next time I’ll use half the ginger and maybe double the cinnamon, so I don’t faint.

    • ramag
      Posted at 08:48h, 04 May

      Hi Chiwah, Sorry for that. I guess, we Indians are used to more spices. Thanks for the feedback anyways. I appreciate it. Sometimes, the spiciness depends on the freshness of the spices too. Perhaps you used the most fresh ginger powder. The ones which are stored in the refrigerator for prolonged time tend to lose its spiciness a tad more. Yes, you can double the cinnamon and reduce the ginger. I wouldn’t want you to faint again. 🙂 Warm rgds

Welcome to my blog


February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.


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Rama Ganapathy