Gingernuts

"These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe."
 
Download
photo by Lizzie in NZ photo by Lizzie in NZ
photo by Lizzie in NZ
photo by Lizzie in NZ photo by Lizzie in NZ
Ready In:
45mins
Ingredients:
7
Yields:
21 Cookies
Advertisement

ingredients

Advertisement

directions

  • In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
  • Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
  • Preheat oven to 150°C.
  • Sift in the flour and ginger and mix well. The mixture will be quite loose.
  • Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
  • Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.

Questions & Replies

default avatar
  1. John M.
    Hello my name is John Müller. I was wondering if you have ever made your delicious ginger nut biscuits with honey , man to die for. Try stopping at 1 , hundred that is. Try them. Awesome. Bro. Thanks for listening. Sincerely John Müller.
     
Advertisement

Reviews

  1. rachel.thomson
    So good. Best recipe
     
  2. Margaret K.
    i will try this out i miss ginger nuts in germany
     
  3. mackenziemccarty
    Wish I could give this recipe more than five stars- these cookies are just like the Griffins ones that are so famous here in New Zealand- only better because they've got that "home-made-ness" that just makes everything a little bit better. I took Sprue's advice and added about 1/4 cup crystalized ginger (finely chopped), and a pinch of cayanne pepper for extra "zing." Just gorgeous- I'm taking some along to impress my boyfriend's mother tonight! Heehee
     
  4. MrsCinnamon
    Sooooo good. I upped the ginger a wee bit and omitted the milk (but am going to try with soy milk next time). Everyone that tried them asked for the recipe. Thanx Lizzie!!!!
     
  5. sprue
    these were yummy. i added some chopped crystalized ginger and a shake of cayanne pepper for a kick. though i had to add about another 1/2 cup of flour since my first ones were flat.. and i had to spoon them on.. rolling wasnt possible. after i addes some flour they worked out great. i cooked them for only 9 minutes.. i like them a bit soft. i think since i am in the midwest it probably has a lot to do with the moisture.. also since we dont have golden syrup here i subbed it for agave. thanks. we love ginger!
     
Advertisement

RECIPE SUBMITTED BY

We live in a town, in the South Island of New Zealand. We, being a husband (married 35 years), myself and three children: one 34 year old daughter, one 31 year old son and one 27 year old son. Of course, they've all flown the coop now. We also now have two little grandsons and two granddaughters. I'm not working now, so making the most of my time in the garden and catching up on stuff. Nice break after being a Cafe Manager/Barista. I love to bake, starting when I was about 12yo, continuing on as both a passion and a necessity while we raised our children. I'm now at THAT crossroads....hmmm.....what to do? I'm sort of swaying towards redesigning our back yard into a huge vegetable garden. Of course DH is pleased....hmmm.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes