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Nutrition Facts
Serving Size 1 cookies 18g Recipe makes 60 cookies)
Calories 75
Calories from Fat 24		(32%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 43mg		1%
Potassium 8mg		0%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 0.2g	0%
	Sugars 4.9g
Protein 0.7g		1%
how is this calculated?

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Gingernut Biscuits

Recipe #75118 | 1 hour | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: kiwidutch
Nov 2, 2003

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.

60 cookies (change servings and units)

Ingredients

200 g butter (7 oz)
1 cup sugar
1 cup golden syrup
3 cups flour
1 tablespoon ground ginger (heaped)
1 teaspoon baking soda

Directions

1
Pre heat oven to 350°F (180°C).
2
Cream the butter and the sugar.
3
Add the golden syrup and the dry ingredients.
4
Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
5
Bake at 350°F and 180°C for 15 minutes.
6
Cool on a wire rack and keep in an airtight container once cold.

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Featured Reviews for This Recipe

From: Stardustannie

On Jun 20, 2009

Ah...these remind me of my childhood. A easy to make biscuit with ingredients always on hand, great with a cuppa. Thanks for sharing.

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From: Susiecat too

On Nov 22, 2008

These are excellent! I had run out of white sugar so substituted in brown sugar. I also added some minced candied ginger as well, as mentioned by a few other reviewers. I made them quite a bit larger than directed — dough balls about the size of a golf ball, and got 36 cookies that were crispy/crunchy around the edges and chewy/soft in the centers. Delightful! Thanks, kiwidutch!

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From: tunasushi

On Jul 6, 2006

Good biscuits. However, Id double the ginger next time. They do not have as much ginger as commercial ones......Thanks :D

2 people found this review helpful

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From: Shane Wright

On Jan 6, 2005

I love Griffins Gingernut biscuits back in New Zealand but they dont sell them here in the states so I tried this recipe -I like them. Due to a mistake I ended up making them different from what was written. I sifted sugar, ginger and soda together, added it to a pot of slowly melted butter and syrup. Gave to a quick mix then took it off stove-added that to sifted flour in the bowl and allowed to cool a bit.Rolled and cooked. Worked just fine. Thanks for sharing a great cookie recipe!!!

2 people found this review helpful

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