Gingernut Biscuits

"Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand."
photo by Susiecat too photo by Susiecat too
photo by Susiecat too
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
60 cookies




  • Pre heat oven to 350°F (180°C).
  • Cream the butter and the sugar.
  • Add the golden syrup and the dry ingredients.
  • Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
  • Bake at 350°F and 180°C for 15 minutes.
  • Cool on a wire rack and keep in an airtight container once cold.

Questions & Replies

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  1. mrsshambo
    These are lovely! I was diagnosed with Coeliac disease about 6 weeks ago, and I have been looking for recipies that I can adapt for use with gluten free flour. I think I'm on to a winner here! Thanks for a great recipe!
  2. elainegt3
    These are lovely and I will make again, my first attempt are almost cakey ? The look like cookies but are almost spongy in the middle maybe too much flour? Or bicarb?
  3. Audrey C.
    Can I sbstitute with honey for golden syrup in this recipe?
  4. Judit Y.
    HELP! Followed the recipe to the dot but my cookies come out flat. Done this for the 2nd time this week (first batch was just as flat but I blamed myself for I used warm butter + baking powder instead of baking soda, so that was my fault), and it's flat again! I went out to get baking soda and my butter wasn't too warm this time. I did cream it with an electric mixer. The cookies look wonderful and rising in the oven, but the minute I take them out they go woooof flat. I'm not complaining, the flavor is so wonderful, this batch will be gone in a day again. :) I just wonder if anyone could maybe advise what I'm doing wrong? Thanks!
  5. Steve S.
    Great turn out! Although when I first did these for 15mins they were slightly burnt, so I tried 10mins and they were PERFECT!


  1. Steve S.
    Changed oven time to 10mins and added more ginger, much better taste and rise!
  2. Jargon U.
    Just buy a packet of griffins gingernuts theyre liek 2$ wot



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