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.

Ginger and Honey Biscuits (WW2 Wartime Recipe)

Ginger and Honey Biscuits

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

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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.

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

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6 oz plain flour
3 tsp baking powder
1 oz caster sugar
2 1/2 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.

Find it online: https://wemadethislife.com/1940s-honey-and-ginger-biscuits-recipe/