Gingernut Biscuits

Gingernut Biscuits

I have fond memories from when I was little of my Dad and I dunking Gingernuts in cold milk.  They are an old family favourite and very easy to bake.  The yield is also good, so they are fairly economical to produce as a cookie jar staple.


1 cup self raising flour

1 teaspoon baking powder

1 ½ tablespoons of ground ginger

2 teaspoons cinnamon

1 teaspoon of allspice

4 teaspoons caster sugar

4 tablespoons butter

5 tablespoons golden syrup


Pre-heat the oven to 175°C


In a large mixing bowl sift in the flour, baking powder and spices. 

In a small saucepan, melt the butter and stir in the golden syrup and the sugar.  Pour the warm mixture into the dry ingredients and use a fork to whisk the ingredients together well.

The mixture should come together as a fairly study dough without being sticky or crumbly.

Form into teaspoon sized balls and lay on a lined baking sheet.  It is a matter of controversy in our house as to whether you press the biscuits flat with the back of a spoon or with a fork, so I will leave it to you to decide which you prefer.

Bake the biscuits for about 15 minutes at 175°C, then turn the oven off and leave them to cool in the oven with the door slightly ajar.

Once the baking tray is cool enough to touch, remove the biscuits and allow them to finish cooling on a wire rack before storing them in a lovely big cookie jar.

Should yield around 36 biscuits.