Gingernut biscuits

Gingernut biscuits




  • 200g butter, room temperature
  • 1 cup dark brown sugar
  • half a cup golden syrup
  • 2 tbspn ground ginger
  • 1 tspn cinnamon
  • 1 tspn bicarbonate soda
  • 3 cups plain flour, sifted


Preheat over to 180C. Prepare two baking trays with non-stick baking paper.

In a mixing bowl, cream the butter and sugar. Add golden syrup and stir to combine.

Sift all dry ingredients together and add to butter mixture and combine.

Roll a teaspoon of mixture into a ball and place on the baking tray. Press down lightly with a fork.

Bake in the oven for 20 mins.

Cool on a wired rack and then store in an airtight container.


  • These biscuits do not quite have the jaw-breaking snap of the store-bought gingernuts but are still have a delicious snap.
  • Because these biscuits are already very brown going into the oven, you cant judge their done-ness by their colour.
  • I like to use the Dark brown sugar (as opposed to Brown sugar) because the darker sugar has a stronger, more caramel flavour.
  • This recipe makes about 60 biscuits so one batch will pretty much get you through a week of school lunches fantastic!
  • This recipe was created by Ella Walsh for Kidspot, New Zealands best recipe finder.

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