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Homemade Gingernut Biscuits


Homemade Gingernut Biscuits! You’ll never buy the store-bought ones again! Under 10-ingredients and a simple easy to follow method. 


  • 300g (2 cups) plain all-purpose flour 
  • 1 Tbsp ground ginger 
  • 1/2 tsp allspice 
  • 125g salted butter, chilled and cubed
  • 185g (1 cup) light brown sugar, lightly packed* see notes 
  • 1 large egg (56g in shell) 
  • 1 Tbsp (20g) golden syrup 
  • 1 Tbsp (24g) molasses 


  1. Preheat oven to 190ºC (375ºF). Line a baking tray with parchment paper and set aside. 
  2. In a large mixing bowl, add flour, ginger and allspice. Whisk until well combined. 
  3. Add cold cubed butter to the four and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand. Approx. 1 minute. NOTE: Ensure not to over rub your butter otherwise it will begin to melt in warm hands.
  4. Add brown sugar and mix until well combined. 
  5. In a separate small mixing bowl, add egg and lightly whisk. Pour in golden syrup and molasses, mix until well combined with a spatula. 
  6. Pour into flour butter mixture and using your hands, form mixture into a dough, mixing and lightly kneading. 
  7. Once a dough has formed, pick up approx. 1 tablespoon of dough and roll into a smooth ball. Place on lined tray and press down with the palm of your hand to flatten out into a round disc. 
  8. Repeat with remaining dough, leaving about 5cm space between each biscuit to allow for spreading. 
  9. Bake for 12-15 minutes or until golden around the edges and the biscuits come away easily from the parchment paper. 
  10. Remove and cool on pan for 3 minutes. 
  11. Transfer to a wire rack to cool completely. 
  12. Enjoy!


Store in an airtight container, in the pantry, for 1 week. 

*Lightly packed brown sugar means to press the sugar lightly into your measuring cup using the back of a teaspoon, add more, lightly press down again, until the amount of sugar reaches the brim of your measuring cup.