Gingernut Biscuits

Very crunchy, small biscuits with characteristic crackled tops.

Gingernut Biscuits

Course Treat
Servings 30 biscuits


  • 80 g Butter
  • 50 g Light brown sugar (or a 50/50 mix of muscavado and golden caster sugar)
  • 100 g Golden syrup
  • 180 g Plain flour
  • 1 tsp Bicarbonate of soda
  • 1 tbsp Ground ginger
  • 1 tsp Ground cinnamon
  • ¼ tsp Nutmeg


  1. Preheat oven to 200℃ and line two baking sheets.

  2. Place butter, sugar and syrup in a medium saucepan and heat until all ingredients are dissolved and smooth. Remove from heat.

  3. Sift all dry ingredients together to combine.

  4. Add dry ingredients to liquid ingredients, and stir to combine. Leave to cool for 10 minutes.

  5. Roll rounded teaspoons of mixture into balls weighing approximately 16g, placing them 3cm apart on baking trays.

  6. Bake for 10-12 minutes. Leave to cool on the baking trays.

Recipe Notes

Will keep for a week in an airtight container.