Ginger Nuts

Old fashioned, sweet and crunchy Ginger Nuts, lightly spiced with cinnamon and ginger… just like your grandma used to make!

It takes just just 20 minutes to prepare and bake these classic favourites!

Gingernut biscuits are such a classic recipe… they’re simply the best biscuit to dip into your coffee!

I love a simple cookie recipe, one that takes no time to bake and uses just a few basic baking ingredients. Simple biscuits are the perfect lunchbox fillers, and of course, t’s always something on hand when guests drop in.

Some of my quickest and easiest cookie recipes would have to include the Best Chocolate Chip Cookies, my chewy and crunchy Anzac Biscuits (of course!), plus Milo Biscuits, and Hokey Pokey Biscuits.

And if you want to be super organised, try my Famous 100 Cookie recipe, made with just 4 basic ingredients. Split the cookie dough into batches and flavour each batch with whatever add-ins you fancy! A great recipe to get the kids involved with.

Why You’re Going To Love This Recipe

If you haven’t tried ginger nuts, I promise you’re going to love the warming and aromatic ginger flavour – plus your kitchen will smell divine while they’re baking!

Perfect for kids in the kitchen – this is a great recipe for budding bakers as it’s so quick and easy.
Melt, mix and bake – you don’t even have to get the beaters out, just a bowl and wooden spoon.
Nut free – even though they’re called Ginger Nuts, t’s actually no nuts in them so they are perfect for school lunch boxes!
They store well – although they will lose a little crunch over time, ginger nuts will keep fresh for at least 5 days.
Conventional and Thermomix – I have included instructions for both methods in the recipe card below.

What You Need

Subtly spiced with ginger and a touch of cinnamon, these crunchy Ginger Nuts are a blast from the past… such an old fashioned fave!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Self raising flour – also known as self-rising flour. You can use store-bought self-raising flour or make your own using my homemade self-raising flour recipe, using 2 teaspoons of baking powder to each cup of plain flour.
Bicarbonate of soda – also known as baking soda. When used in baking, bicarb soda acts as a leavener, causing a reaction that makes these gingernut biscuits rise, and then fall, to create that distinctive cracked top they have.
Ground ginger – spicy, peppery and sweet, ground ginger is readily available from the baking section of supermarkets.
Ground cinnamon – blends so well with the ginger spice, and subtly enhances the flavour of these biscuits.
Butter – melted. You can use salted or unsalted butter in this recipe.
Golden syrup – this is what really gives the ‘crunch’ to ginger nuts. Golden syrup is readily available in supermarkets, however you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
Brown sugar – gives that iconic, warm and dark colour to the biscuits.
Egg – use a large egg (60 g) and have this at room temperature.

Equipment Required

Just 10 minutes prep time for these lightly spiced Ginger Biscuits!

Mixing bowl and spoon;
Microwave or stove top – to melt the butter;
Baking trays – greased and lined;
Oven – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Step By Step Instructions

Grab your mixing bowl and let’s get started!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Sift The Dry Ingredients

Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.

Sift the self-raising flour, bi-carbonate of soda, cinnamon and ginger into a large mixing bowl.

Step 2 – Add Other Ingredients And Mix

Melt the butter, and add this to the dry ingredinets, along with the golden syrup, brown sugar and egg.

Mix all together to combine to a biscuit dough.

Step 3 – Bake

Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading. Press the dough balls down lightly with a fork.

Bake for 10 minutes or until golden.

Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.

Note: Ginger Nuts will firm up as they cool.

Expert Tips

Just a couple of little tips to ensure your Ginger Nuts are simply perfect!

Make sure your self raising flour and bicarbonate of soda are fresh for the crunchiest and crispest biscuits!
Try sprinkling a little raw sugar over the top before baking for an extra crunch (optional).
Leave plenty of room on the baking trays for spreading, place gingernuts at least 8 cm apart as you want them to be nicely rounded biscuits, not square!
Keep an eye on them when baking, you want them baked until crunchy (but not over baked and hard).
Storing – ginger nuts can be stored in an airtight container at room temperature for up to 5 days, however they will soften slightly over this time.
Freezing – they can also be wrapped well in an airtight container and frozen for up to 1 month, although mine didn’t make it to the freezer, they were eaten freshly baked and full of crunch!

FAQs

Can I use fresh ginger in these biscuits?

I don’t recommend using fresh ginger in this recipe. Ground ginger is what makes the biscuits simply delicious!
However, if you’re a real ginger fan, pop a little piece of crystallised ginger on top of the biscuits before baking.

Are Arnott’s Ginger Nuts all the same?

The original Arnott’s Ginger Nut recipe dates back to 1906 and they were then baked at 4 different bakeries around Australia. When Arnott’s amalgamated in the 1960s, Ginger Nuts were all baked in New South Wales, but due to public demands, the recipe was kept slightly different to meet the ‘taste test’ across different states in Australia. No matter which version, Ginger Nuts have always been known as the biscuit to dunk in a cuppa!

When you’re looking to fill the biscuit tin for hungry after-school kids, why not try some of these quick and easy recipes?

Classic sweet Ginger Nuts lightly spiced with cinnamon and ginger and baked until crunchy.

Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 serves
Calories: 123kcal

Ingredients

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Instructions

Conventional Method

Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Sift the self-raising flour, bi-carbonate of soda, cinnamon and ginger into a large bowl.
Add the melted butter, golden syrup, brown sugar and egg and mix to combine.
Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
Press the dough balls down lightly with a fork.
Bake for 10 minutes or until golden and crunchy.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.Repeat with the remaining dough.
Store in an airtight container at room temperature for up to 5 days.

Thermomix Method

Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.
Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.
Add the self-raising flour, bi-carbonate of soda, ginger, cinnamon and egg to the Thermomix bowl and mix for 20 seconds, Speed 2. Scrape down the sides of the bowl and repeat.
Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
Bake for 10 minutes or until golden and crunchy.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.Repeat with the remaining dough.
Store in an airtight container at room temperature for up to 5 days.

Notes

RECIPE NOTES & TIPS

Make sure your self raising flour and bicarbonate of soda are fresh for the crunchiest and crispest biscuits!
Golden syrup is readily available in supermarkets, however you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
Try sprinkling a little raw sugar over the top before baking for an extra crunch (optional).
Leave plenty of room on the baking trays for spreading, place gingernuts at least 8 cm apart as you want them to be nicely rounded biscuits, not square!
Keep an eye on them when baking, you want them baked until crunchy (but not over baked and hard).
Storing – store your ginger nut biscuits in an airtight container at room temperature for up to 5 days (they will soften over this time).
Freezing – ginger nuts can be wrapped well in an airtight container and frozen for up to 1 month.

Recipe by CookGoodRecipes.com

Nutrition

Ginger Nuts
0 (0)

Why You’re Going To Love This Recipe

What You Need

Equipment Required