Traditional Gingernut Biscuits

Traditional Gingernut Biscuits


Servings 24
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

5.0 based on 20 ratings.


  • 2 cups Plain Flour
  • 1/2 tsp Bicarbonate Of Soda
  • 125 g Butter
  • 3 tbsp Ground Ginger
  • 1 cup Brown Sugar
  • 1/4 cup Water boiling
  • 1 tbsp Golden Syrup or treacle
  • 1/2 tsp Mixed Spice

Nutrition Information

Qty per
20g serve
Qty per
Energy 60cal 293cal
Protein 0.26g 1.26g
Fat (total) 2.6g 12.79g
 - saturated 0.66g 3.26g
Carbohydrate 9.1g 44.7g
 - sugars 7.2g 35.3g
Dietary Fibre 0.71g 3.46g
Sodium 43mg 211mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Traditional Gingernut Biscuits

Traditional Gingernut Biscuits are perhaps the biscuit recipe I make the most at home.  This is my Mum’s recipe – and the only thing I have changed is that I have added a heap more ginger – I like them to have a bit of a kick about them.  But if you want a milder taste, just cut the ginger in half.

Gingernut Biscuits are so easy to make and will keep for up to a week in a sealed airtight container.

You can find Ground Ginger in the spice section of your local supermarket.


  1. Preheat the oven to 180 degrees and line a baking tray with non-stick paper.

  2. In a bowl sift together the flour, bicarb and spices.

  3. Add the sugar.

  4. Place the boiling water in a cup and add the golden syrup or treacle and butter and stir well.

  5. Pour into the dry mix and stir until combined and it forms a soft dough.

  6. Roll a teaspoon of dough between your hands to form a ball and place on the baking tray, use your palm to slightly flatten the biscuit.

  7. Bake for 15 minutes or until golden.

  8. Enjoy!

Traditional Gingernut Biscuits | Stay at Home

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

Ask a Question

Close sidebar