Ene's Recipe Book

Gingernut Biscuits

Gingernut biscuits are popular, old-fashioned biscuits that use the alkali bicarbonate of soda. This ingredient contributes to the aeration of the mixture, the spread of the biscuit and flavour and colour development. The butter, sugar and golden syrup in these biscuits mean that they are high in fat and sugar so should only be eaten sometimes and in small amounts.

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24 biscuits


  • 60 g
  • ½ cup
    Caster Sugar
  • 2 tsp
    Golden Syrup
  • ½ tsp
    Bicarbonate of Soda, dissolved in 2 teaspoons water
  • 1 small
    Egg, (size 55 grams) beaten
  • 1 cup
    Self-Raising Flour
  • ¼ tsp
  • 1 tsp
    Ground Ginger
  • 2 tbsp
    Caster Sugar, extra


  1. Preheat oven to 180°C.
  2. Lightly grease an oven tray, or cover the tray with baking paper.
  3. Melt butter, sugar and golden syrup together in a medium saucepan. Remove from heat.
  4. Add the dissolved bicarbonate of soda, mix well and allow to froth and then cool.
  5. Pour the cooled butter mixture into a bowl and add the beaten egg. Mix well with a wooden spoon.
  6. Sift the flour, cinnamon and ginger, and add to the butter mixture to form a soft dough.
  7. Spread mixture onto a plate and allow to cool further in the refrigerator or until it becomes firm to the touch.
  8. Roll into small balls and then roll the balls in the extra caster sugar.
  9. Place the sugared balls on the baking tray, spacing them well, then flatten with a fork.
  10. Bake for 10-15 minutes until golden brown and biscuits have changed from a puffed shape to a slightly flattened one.
  11. Allow the biscuits to cool on the tray, remove carefully and store in an airtight container when completely cold.
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