Crisp, spiced, and with that golden snap, ginger nuts are the ultimate old-fashioned biscuit. Quick, budget-friendly, and so much better than store-bought. Love ANZAC biscuits or Jam Drops? You’ll adore these classics too.
These biscuits are yummo! So easy to make.
- Colleen
A ginger nut biscuit is a crunchy, lightly spiced cookie that’s famous here in Australia and in the UK (hello, ginger nut Tesco fans!). Despite the name, these biscuits don’t contain any nuts—they get their name from their hard nutty crunch.
Homemade ginger nuts are far superior to store-bought versions like McVitie’s ginger nuts or Bakers ginger nuts. With pantry-staple ingredients, a little golden syrup for sweetness, and plenty of ginger spice, they’re a classic biscuit that delivers on taste and texture.
This easy ginger nuts recipe is simple, quick, and perfect for filling the biscuit tin. If you’re looking for more spiced or classic bakes, try my Apple Sponge Pudding or Carrot Cake.
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Why You're Going To Love This Recipe
- Crisp & crunchy – the perfect biscuit for dunking into a cuppa.
- Pantry staples – made with simple ingredients you probably already have.
- Thermomix & conventional methods – whichever way you bake, I’ve got you covered.
- Freezer-friendly – make a batch and stash some away for later.
- Better than store-bought – fresher, spicier, and much more budget-friendly. One of my personal favourites!
Biscuit Ingredients
You only need a few simple ingredients to make these gingernut biscuits.
- Golden syrup – adds that deep caramel sweetness. You can substitute with honey or maple syrup, but golden syrup gives the most authentic flavour.
- Self-raising flour & bicarbonate of soda – check they’re fresh for the best rise and crunch.
- Ground ginger & cinnamon – the stars of the show; don’t skip or skimp!
Variations
- Gluten-Free Ginger Nuts – swap the self-raising flour for a gluten-free blend.
- Extra Spiced – add a pinch of nutmeg or cloves for a deeper flavour.
- Lemon Twist – add finely grated lemon zest to the dough for a zippy variation.
- Sugar-Crusted – sprinkle raw sugar over the tops before baking for extra crunch.
How To Make Ginger Nuts
Making gingernuts is simple and only takes 20 minutes from start to finish.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Mix dry ingredients – sift flour, bicarb, ginger, and cinnamon into a large bowl.
- Step 2: Combine wet ingredients – stir in melted butter, golden syrup, brown sugar, and egg until smooth.
- Step 3: Shape – roll heaped teaspoon-sized balls of the mixture (wet your hands to prevent sticking), place on large baking trays with space to spread, and flatten slightly with a fork.
- Step 4: Bake – cook for 10 minutes or until golden and crunchy.
Top Tip
Leave plenty of room between the biscuits—ginger nuts love to spread into perfectly round shapes.
Recipe Tips
- Use fresh self-raising flour and bicarb soda for the crispiest results.
- Don’t overbake—10 minutes yields crunchy biscuits that are not too hard to bite.
- Wet your hands when rolling dough balls to avoid sticky fingers.
- Add a sprinkle of raw sugar on top before baking for sparkle and crunch.
- Keep at least 8 cm between biscuits to prevent them from merging.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in an airtight container for up to 1 month—defrost at room temperature.
- For even baking, swap tray positions halfway through cooking.
Ginger Nuts FAQs
No—despite the name, they’re nut-free and perfect for lunchboxes.
The “ginger” comes from the spice, and the “nut” refers to their hard, crunchy texture.
This recipe uses butter and egg, but you can substitute with vegan margarine and a flax egg.
Gingerbread tends to be softer and more molasses-heavy, while ginger nuts are crisp and snappy.
Yes! Swap the self-raising flour for a gluten-free blend and add ½ teaspoon xanthan gum if needed.
More Biscuit Recipes
When you're looking to fill the biscuit tin for hungry after-school kids, why not try some of these quick and easy recipes?
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Ginger Nuts
Ingredients
- 300 g (2 cups) self-raising flour sifted
- 1 teaspoon bi-carbonate soda
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 125 g butter melted
- 40 g (2 tbs) golden syrup
- 200 g (1 cup) brown sugar
- 1 egg room temperature
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Sift the self-raising flour, bi-carbonate of soda, cinnamon and ginger into a large bowl.
- Add the melted butter, golden syrup, brown sugar and egg and mix to combine.
- Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
- Press the dough balls down lightly with a fork.
- Bake for 10 minutes or until golden and crunchy.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.Repeat with the remaining dough.
- Store in an airtight container at room temperature for up to 5 days.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.
- Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.
- Add the self-raising flour, bi-carbonate of soda, ginger, cinnamon and egg to the Thermomix bowl and mix for 20 seconds, Speed 2. Scrape down the sides of the bowl and repeat.
- Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
- Bake for 10 minutes or until golden and crunchy.
- Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.Repeat with the remaining dough.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Use fresh self-raising flour and bicarb soda for the crispiest results.
- Leave plenty of room between the biscuits—ginger nuts love to spread into perfectly round shapes.
- Don’t overbake—10 minutes yields crunchy biscuits that are not too hard to bite.
- Wet your hands when rolling dough balls to avoid sticky fingers.
- Add a sprinkle of raw sugar on top before baking for sparkle and crunch.
- Keep at least 8 cm between biscuits to prevent them from merging.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze in an airtight container for up to 1 month—defrost at room temperature.
- For even baking, swap tray positions halfway through cooking.
Mike says
Any biscuits will keep practically forever in a container in the fridge, including these. I make a big batch of Anzac bikkies, biscotti or gingernuts every few months and they’re still crunchy when I come to make my next batch. Same applies for crisps, corn chips, crackers, taco shells, etc. This is because the because a fridge is dry, not damp, so there is no humidity to soften stuff or create bacteria. So everything stays crisp, crunchy and fresh for months. If you don’t believe me, put a few biscuits or a half eaten packets of crisps in the fridge and come back to them a week or more later - they’ll still be fresh and crunchy, guaranteed. So no need to scoff them all in a few days or freeze them whatsoever…. The fridge is your friend!
Colleen Limkin says
These biscuits are Yumo! So easy to make.
Betty Petrie says
I add Pinhead Scottish Oatmeal to my ginger nuts to give them an even crunchier bite
Lucy says
awesome!