My favourite roadtrip Gingernut recipe


I was throwing together a quick batch of biscuits for a picnic over the weekend and realised I’d been making this gingernut recipe for well over 30 years.  Eek! Well I don’t know how that’s possible, clearly the math doesn’t work.

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 don’t drop too many crumbs which is great for cleaning the car after a road trip.

Now I know the original recipe came from a small soft cover 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 apologise if it’s changed a little from the original but this version works well every time.

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.

  What will I need

  • 100g butter (melted)
  • 1T golden syrup
  • 1 cup sugar (I use raw caster sugar but I don’t think it really matters)
  • 2t ground ginger
  • 1 egg
  • 1 t baking soda
  • 1 3/4 cups of flour

Putting it all together

  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 one beaten egg, 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.


Do you love an old fashioned homemade biscuit now and again?


    • Hi Leanne, they are in between, they have bite but are not crunchy. Adding a little less flour means they will be crunchy, if you do that the mix is a little more soft and sticky so to make it into balls so you will need to keep your hands slightly wet to form them and they relax a little when you set them on the tray rather than holding their ball shap.

  • Ah, wonderful! I just saw Alison Holst’s name and realised this recipe is in my old faithful “Dollars and Sense” cookbook, which I’ve had for many years and from which I always make my Hasty Hummus and Oakhill Potatoes. Yum!

    • I just looked up the book June to see if it was familiar. If it was her recipe it must have been republished from an earlier book as I was making it while I was at school, a good decade before ‘Dollars and Sense’ was released (now don’t I feel old). Those potatoes sound fabulous though, what an interesting combo.

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