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The best road trip Gingernut biscuit recipe

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This truly is an old fashioned gingernut biscuit recipe! I was putting together a quick batch for a picnic over the weekend and realised I’d been making this particular recipe for well over 30 years. You know you have a winning recipe when you remember it by heart all those years later and still make them regularly.

Home baked gingernut biscuit piled up on the cooling rack

It’s an awesome back pocket recipe for when you don’t have much exciting in the pantry, they also don’t melt which is a big bonus for Australian picnics and they don’t drop too many crumbs which is great for cleaning the car after a road trip.

We’ve been heading out on a few road trips again lately and working our way through many of these 25 fabulous day trips from Brisbane again before setting our sights on a few longer distance drives. These gingernut biscuits are a staple either way!

Now I know the original recipe came from a small softcover book, one of those black and white ones with no photos.  I think it was Alison Holst but as I say that was over 30 years ago and  I don’t have the original book so I make if from my head and I know its evolved a little from the original over the years and been scaled up to make a decent batch but this version works well every time. I often double this recipe, as they last well in an airtight container if they get the chance.

home made gingernut biscuits cooling on the rack

Now if you don’t know who Alison Holst is she’s a Kiwi icon.  She’s been on cooking shows and writing books since before I was born and she basically ‘taught’ every Kiwi of my generation how to cook with nutritious, affordable everyday recipes.  Which in turn fostered a love of local, fresh food and a bit more experimenting in the kitchen – with these old faithfuls to turn back to from time to time.

Making Gingernut Biscuits

Getting set up

I turn the oven on to bake at 180° Celcius or fan bake at 170° Celcius as I get started, the trays should be ready to load by the time the oven is up to heat. Fan bake will cook and colour more evenly when you have multiple trays in the oven at once.

I also suggest lining your trays with baking paper as it speeds up the dishes afterwards but greasing them or using silicon baking sheets will also work.

Preparing the Cookie Dough

I was born in the UK, grew up in New Zealand and now call Australia home, so I definitely call these biscuits not cookies but for some reason, I’ve noticed that I call the uncooked mix cookie dough, no idea when I picked that up.

Something I really do appreciate with this recipe is that I can make it all in the one pot so if you start with a larger one than you need to melt the butter you’ll save time at the sink later.

Melt the butter together with the golden syrup. Stir in the sugar and then the beaten egg. Finally add the dry ingredients, the flour, baking soda and ginger. Then stir with a wooden spoon until fully combined, it will only take a few turns.

There’s not a lot of ingredients and they are things that are always in my fridge and pantry making these so easy to whip up at any time.

Getting ready to bake

Line up your lined baking slides next to your dough. Wet your hands just slightly and begin rolling the dough into smooth balls about the size of a 20c coin. Having wet hands stops the dough from sticking to you and helps get them sized evenly and smoothly for a more visual appealing end result.Gingernut biscuit dough ready to bake

Place the 2 trays into the oven at a time and bake for 12-15 minutes or until golden brown.


Home baked gingernut biscuits piled up on the cooling rack

Old fashioned gingernut biscuits

Yield: 48
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

A quick and easy gingernut biscuit recipe that is quite simply, THE BEST. Crunchy on the outside, soft and chewy in the centre with a delicious hit of ginger.

Ingredients

  • 100 grams of butter (melted)
  • 1 tablespoon golden syrup
  • 1 cups of raw sugar
  • 2 teaspoons ground ginger
  • 1 egg
  • 1 teaspoon baking soda
  • 1 3/4 cups of plain flour

Instructions

    1. Melt the butter in a saucepan and stir in the golden syrup.
    2. Stir in the sugar and allow to cool a little before the next step
    3. Add beaten eggs, the baking soda, ginger and flour and stir with a wooden spoon until well mixed.
    4. Line baking sheets with baking paper
    5. Dampen hands to stop it sticking and roll the dough into balls, place on the trays
    6. Bake at 180c (or 170 fan bake) for 10-13 minutes until golden.
    7. Remove from oven and allow to cool before storing in airtight containers.

Notes

I use raw sugar in this recipe and a lot of my baking. It adds a delicious caramel flavour but isn't necessary for the recipe, you can use plain white sugar if that is what you have available or prefer.

I highly recommend doubling the ingredients in the recipe to make a double batch of 48 cookies, they keep well and it can be a great time saver. The recipe has been tested this way many times and works perfectly.

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 98Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 85mgCarbohydrates 15gFiber 0gSugar 8gProtein 1g

Did you make this recipe?

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Do you love an old fashioned homemade biscuit now and again? What are your favourites?

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Gingernut biscuits on a pinterest poster
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Anne Maloret

Sunday 9th of August 2020

Hi. Have you amended this recipe recently? I am so sure your recipie has been my go to for gingernuts via Pinterest but when I went in today the egg and flour quantities are different to what I remember?

Toni Broome

Monday 10th of August 2020

Hi Anne, thanks so much for your feedback. When I updated some of the photos recently I had changed the quantities to reflect the double batch that I usually make. I hadn't considered that many readers, like yourself, access it from Pinterest and this would be confusing, I have adjusted it back to the original batch size this morning so it should be all good again now. Thanks again for raising this.

soraya

Saturday 8th of August 2020

Hi, I made these lovely cookies but added some chopped dark chocolate and glaced ginger,reduced the sugar to 1 3/4 cup and they came out fabulous .Definitely a keeper. Thank you ???

Toni Broome

Monday 10th of August 2020

Hi Soraya, thanks for your suggestion, dark chocolate and ginger are always a winning combination

Cheryl Taylor

Thursday 11th of June 2020

Hi Toni, Can you use brown sugar in this recipe rather then white or raw sugar and will it change the taste and texture much ?

Regards Cheryl

Toni Broome

Thursday 11th of June 2020

Hi Cheryl, I've not made these with brown sugar but in general white, raw, caster and brown sugar all have the same sweetness spoon for spoon and in concept can be substituted for each other successfully in baking. There will be differences in flavour and texture though. Brown sugar has molasses which changes the flavour and makes the colour of the cooked biscuit darker so watch them carefully to ensure they aren't burning.

Cherene

Wednesday 8th of April 2020

Hi, 2 questions. Can I replace the golden syrup with honey (I have no access to g.syrup) And can I use flour type 0 or 1? Thanks from Italy

Toni Broome

Thursday 9th of April 2020

Hi Cherene, You can substitute the type 0 or 1 flour with no problem, we have different names for them here but that works fine. I wouldn't use wholemeal or non-wheat flours without other adjustments in the recipe. Honey is a good substitute for golden syrup in baking generally and although I haven't done it with this recipe myself it should work fine but the colour and flavour of the finished cookie will be slightly different. Out of interest, is golden syrup not generally available in Italy or is it hard to find in the current situation, we have a number of things we are struggling to get right now including flour!

Baldev Singh

Sunday 5th of April 2020

Can we make without egg...

Toni Broome

Sunday 5th of April 2020

I wouldn't recommend it, while I haven't tried, the function of the egg in this recipe is necessary for the texture and structure of the finished cookie.

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