Go Back

Homemade Gingernuts

Deliciously crunchy homemade gingernuts, perfection when enjoyed with a lovely cup of tea!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 20


  • 2 cups standard flour
  • 1 cup castor sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 125 gm butter cold
  • 1 medium-sized egg size 6 or 7
  • 1 teaspoon golden syrup


  • 50 g crystallised ginger


  • Cut the crystallised ginger into small (approx ½ cm) pieces.
  • Place in a large bowl the flour, sugar, ginger, cinnamon and baking soda. Stir it all together really well.
  • Cut the butter up into very small cubes and add it to the dry ingredients.
  • Use the tips of your fingers (or if you have one, a pastry cutteto blend the cold butter cubes into the dry ingredients until it looks like very fine bread crumbs.
  • In a small bowl whisk the egg and the golden syrup together.
  • Make a rough well in the centre of the dry ingredients and pour the egg mixture into it.
  • Mix it together with a large spoon and then finish it off with your clean, dry hands until it’s a firm dough.
  • Place an oven rack in the centre of the oven and turn it to 150°C fan/convection oven or 170°C conventional oven.
  • Weigh out the dough to 10 x 35 g pieces (just doing half for noand then roll the pieces in between your palms into balls.
  • Line a baking tray with non-stick baking paper and then lightly spray it with non-stick cooking spray.
  • Place the balls of dough on the paper and then lightly press them down with a fork.
  • Press a piece of crystallised ginger into the centre of each one.
  • Bake them for 20 minutes until they are just firm to touch and are golden brown on the bottom.
  • Whilst they are baking weigh out and roll the remaining dough.
  • Leave them on the tray for 5 minutes and then transfer them to a cooling rack to thoroughly cool down.
  • Repeat with the remaining cookie dough.
  • Store them in an airtight container, in the pantry, for up to 5 days.