Name: Ginger and Honey Biscuits
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: British
Ingredients: 6 oz plain flour; 3 tsp baking powder; 1 oz caster sugar; 2½ oz butter; 1 tsp ground ginger; 2 Tbsp honey; pinch salt

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These ginger and honey biscuits use pretty basic store cupboard ingredients and aren't the most glamorous to look at but they taste good and are an authentic reproduction of this wartime recipe, made when people were living on WW2 rationing recipes.

Plate of freshly baked 1940s honey and ginger biscuits on a table

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Ingredients
Method
Ginger and Honey Biscuits
Substitutions / variations
Historical context
FAQ's
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My eldest daughter has been learning all about World War 2 at school and this week they had a little party to celebrate VE Day where they wore 1940s clothes and had to take in 1940s food to eat. 1940s recipes were pretty basic, a lot of staple foods were rationed of course, so these honey and ginger biscuits would have been a real treat and you can bet that none would have been wasted. Read on for the full ww2 ration biscuit recipe uk.

Biscuits were a popular choice of sweet treat to make in the 1940s as they didn't require much equipment or time to cook and they would be the perfect treat for adults and children alike. During the war sugar was rationed and honey was plentiful so it would have been used to sweeten instead of using a larger quantity of sugar.

I did some googling to look for 1940s recipes and found a recipe for honey biscuits online which I thought sounded tasty but I was missing one of the main flavour ingredient which was cinnamon. I swapped the cinnamon for ground ginger as I love the combination of honey and ginger and these turned out absolutely delicious.

They are pretty plain biscuits, because in the 1940s there generally wasn't the need to be wasteful with luxury biscuits or fancy decorations. It was a simpler time and food was much more practical. These biscuits would be really portable, and great for children to grab before they headed outside to play or for packing up for lunches. They would be a little luxury paired with a cup of tea when the women took a rare break from their busy lives.

Ingredients

For exact quantities see the recipe card below.

Method

The first step is to preheat the oven to 180 degrees celsius.

Cream the butter and sugar together in a mixing bowl then add the honey. Traditionally this would have been done by hand but if you want to use an electric mixer on a medium speed that is fine.

Sift in the dry ingredients - the flour, baking powder, ginger and salt and mix to form a dough

Add a splash of water if necessary to bring the mixture together using a wooden spoon to mix and then your hands to knead into a dough.

Line your work surface and rolling pin with a little flour and roll out to ¼ inch thick and cut out biscuit shapes.

Place on a sheet of grease proof paper or parchment paper on a baking sheet or baking tray and cook in the oven on 180°C for 10 minutes or until starting to go golden brown.

Cool on a wire rack until at room temperature.

Ginger and Honey Biscuits

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Author: Ali Davies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 biscuits 1x
Category: Snack
Method: baking
Cuisine: British

Ingredients

Units Scale

6 oz plain flour
3 tsp baking powder
1 oz caster sugar
2 ½ oz butter
1 tsp ground ginger
2 Tbsp honey
pinch salt

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Instructions

Cream the butter and sugar together then add the honey.
Sift in the flour, baking powder, ginger and salt and mix to form a dough
Add a splash of water if necessary to bring the mixture together.
Roll out to ¼ inch thick and cut out biscuit shapes.
Placed on a sheet of grease proof paper and cook in the oven on 180°C for 10 minutes or until starting to go golden brown
Cool on a wire rack.

Recipe Card powered by

These biscuits will keep for several days in an airtight container, although as with all biscuits they are best eaten as soon as possible. Not that we ever have a problem doing that in our house! If you wanted to make these biscuits vegan you could substitute the butter for non-dairy butter and the honey for golden syrup. You can of course change the spice in the recipe back to cinnamon if you wanted to, I haven't tried it but I love cinnamon so I am sure it would be delicious. I do like the particular taste that gingernut biscuits have and think that it is a quintessentially British flavour so I love using ground ginger in this recipe.

Although they were quite unlike anything they had eaten before, these biscuits went down really well with the children in my daughter's class. Just goes to show that sometimes the old classic recipes are the best! I think that themed days like this in school are such a great idea. It really gives the children a sense of the era if they are dressed up and trying new and different foods from that time. It makes learning a more tangible experience and I am sure they will all remember what they experienced on this day in school.

Substitutions / variations

Below are a few ideas for substitutions and variations you can try with your 1940s Honey and Ginger Biscuits recipe:

Sweeteners: While honey gives a distinct, floral sweetness, you can swap it for golden syrup, treacle, or molasses if you want a deeper flavor. Maple syrup is a lighter alternative that still complements ginger well.
Flour Options: Plain white flour works great, but you could experiment with wholemeal flour for extra fiber and a heartier texture. If you need a gluten-free version, use a 1:1 gluten-free baking blend and check if any additional binding agents are required.
Spice Mix: If ginger alone isn’t your style, consider adding a pinch of cinnamon, nutmeg, or allspice. A blend of ground spices—sometimes referred to as mixed spice—can create a richer, more complex flavor.
Vegan Adjustments: For an eggless version, replace any egg (if the recipe calls for it) with a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a store-bought egg substitute. Additionally, use a plant-based butter or margarine instead of dairy butter.
Add-Ins and Toppings: Chopped nuts (like walnuts or pecans), crystalized ginger pieces for extra zing, or even chocolate chips can add a fun twist. If you want a bit more sweetness or flair, drizzle the biscuits with a simple icing made from powdered sugar and lemon juice.

Historical context

During World War II, home bakers had to adapt their methods and ingredients to cope with rationing, which made staples like sugar, butter, and eggs harder to come by. As a result, many “wartime recipes” relied on alternative sweeteners such as honey or treacle, and creative substitutions like powdered eggs to replace fresh ones. These inventive baking methods from the 1940s highlight the resourcefulness of that era, while still producing comforting treats. Whether you’re exploring “1940s recipes” or curious about cooking during challenging times, these rationing-era approaches offer both historical insight and delicious results.

FAQ's

Why were honey and ginger commonly used during WWII baking?

During WWII, sugar was heavily rationed, so honey and other natural sweeteners (like treacle or golden syrup) were often used as substitutes. Ginger was a widely available spice that added warmth and flavor, making it ideal for biscuit and cake recipes when other ingredients were scarce.

Can I substitute honey with something else?

Absolutely. Golden syrup, treacle, or molasses work well if you want a deeper, richer flavor. Maple syrup is also an option if you prefer a lighter sweetness. Keep in mind that each sweetener will slightly alter the taste and texture.

How do I store these biscuits for maximum freshness?

After baking and cooling completely, store the biscuits in an airtight container. Placing a sheet of parchment paper between layers can help prevent them from sticking together. They typically stay fresh for up to a week at room temperature.

Can I freeze these biscuits?

Yes, they freeze quite well. Arrange the cooled biscuits in a freezer-safe container or bag, separating layers with parchment paper. They can be frozen for up to three months. Thaw at room temperature before serving or pop them in a low oven to warm and crisp up.

How can I make them gluten-free or vegan?

For a gluten-free version, use a 1:1 gluten-free baking blend and verify whether you need additional binding agents (like xanthan gum). If the recipe calls for eggs, substitute with a “flax egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a store-bought egg replacer. Replace dairy butter with a plant-based margarine or coconut oil.

Why are these biscuits sometimes referred to as ‘wartime biscuits’?

They’re called wartime biscuits because they incorporate the resourceful baking methods used during WWII rationing in the 1940s, when ingredients like eggs, butter, and sugar were limited. These recipes highlight the ingenuity of home bakers adapting to rationing conditions.

What can I add to vary the flavor or texture?

Consider adding crystallized ginger pieces for an extra zing, or chopped nuts (like walnuts or pecans) for more crunch. For a sweeter finish, drizzle them with a simple icing made from powdered sugar and a splash of lemon juice.

If you liked this honey and ginger biscuits wartime recipe and are looking for more 1940s recipes take a look at this post by Taste of Home. You might also like these recipes...