Ginger Nuts

Classic sweet Ginger Nuts lightly spiced with cinnamon and ginger and baked until crunchy.

5 from 8 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serves

Calories: 123kcal

Cost: $5

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.

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.

RECIPE NOTES & TIPS

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.