Tuesday, 24 June 2014


I have been making these biscuits for at least forty years. A dear and very old friend of mine describes them as a true old fashioned gingernut - perfect for 'dunking'. They are very hard biscuits and keep very well which makes them an ideal gift. The biscuits can be made in advance, packaged into a cellophane bag, tied with a nice ribbon and I will not have to worry too much about them getting crushed or going soft.

I like mine with a little more ginger than listed in the recipe.

Ginger nuts
½ cup butter or margarine
¾ cup treacle
½ cup brown sugar, firmly packed
2 cups SR flour
1 tablespoon ground ginger
1/2 teaspoon nutmeg

Heat the oven to 160C (325F).

Warm the butter, treacle and sugar in a large saucepan.

Add the sifted flour, ginger and nutmeg. Stand 10 minutes or longer, the mixture needs to thicken and cool enough to roll into balls,

Roll into small balls. Place on a greased baking sheet, allowing room for the biscuits to spread. 
Flatten by pressing with your fingers.

Bake 15-20 minutes. Cool on tray for a few minutes. Transfer to a cooling rack. Biscuits are very hard when cold.

Makes approximately 40 biscuits


  1. Treacle? is that golden syrup?

    1. You might find this helpful: http://www.essentialingredient.com.au/ingredients/sugar/
      Regards, Peter