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  • 20 minutes
  • 12-15 minutes
  • Makes about 40

Local legend suggests John Griffin was the first to commercially make gingernuts sometime in the 1890s. These seriously crisp biscuits are ideal for dunking.


  • 2 cups flour
  • 1 cup caster sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 125 grams butter, grated or diced
  • 1 egg
  • 2 teaspoons golden syrup or treacle


  1. Preheat the oven to 160ºC Lightly grease 1-2 baking trays or line with baking paper.
  2. In a medium-sized bowl, sift the flour, sugar, ginger, cinnamon and baking soda together.
  3. Using fingertips, rub the butter into dry ingredients until the mixture resembles fine breadcrumbs. Make a well in the centre.
  4. Beat the egg with golden syrup or treacle, and add to the dry ingredients. Work into a firm dough using your hands. If necessary, add 1 tablespoon of water to the mixture.
  5. Roll teaspoonfuls into balls and place on the prepared oven tray.
  6. Bake in the preheated oven for 12-15 minutes until the biscuits are golden and firm to the touch.
  7. Transfer to a cake rack to cool. Store in an airtight container.

Cooks Tips

- Dust the palm of your hand with flour, shaking off any excess and press on top of each ball of dough to flatten the gingernuts a little if wished. - The ginger flavour is more intense after 2 days' storage time.

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