Gingernuts recipe

Just 30 minutes = 20 biscuits that smack with spicy ginger. These are fun to make with the kids and so much better than store bought – you won’t find any artificial flavourings or colourings in these lovelies. They even won a blue ribbon prize – check out the reviews!

How to make gingernuts: key tips

Sweet and gingery, these biscuits are hard to beat. Lining your baking trays with baking paper prevents the biscuit bases from over-browning and burning during cooking. You can grease the trays with a little spray oil or butter, if you like, before adding the paper. This helps it adhere to the tray and stop it from flapping around in a fan-forced oven.

Arrange the sugar dipped balls on the trays, sugar-side up, and be sure to leave plenty of room for spreading. One way of doing this is to arrange the balls in a zigzag pattern over the trays, which will provide more space around the balls than if you were to arrange them in rows.

Swapping the trays around in the oven halfway through cooking will help the biscuits cook more evenly. After baking, standing the biscuits on the trays for at least 5 minutes will give them time to firm up, so don’t be tempted to scoop them up any earlier.

Key ingredients in this gingernuts recipe

The cook uses ground ginger in this recipe and feel free to adjust the amount to suit your taste. You can also add in some finely chopped crystallised ginger, if you’re a huge fan.

Golden syrup is what really gives that awesome crunch to gingernuts and that treacle-like taste. You can swap it for honey or maple syrup, if that’s what you have.

Bicarb soda is the ingredient in gingernuts that helps them form that telltale cracking on top. It really wouldn’t be gingernuts without it!

You can use salted or unsalted butter in this recipe – just be sure to soften it to room temperature before you try to cream it with the sugar and golden syrup.

If you adore ginger treats, this ginger slice is very popular. And I really like the look of this ginger fluff sponge.

This recipe was originally submitted by ozzie sue, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.