This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. My English grandma used it many years ago. The cookies are fabulous for dunking. [Recipe originally submitted to]


Recipe Summary

20 mins
15 mins
35 mins
36 biscuits


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.

  • Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.

  • Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.

  • Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.

  • Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts

60 calories; protein 0.6g; carbohydrates 8.6g; fat 2.6g; sodium 144mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
These are really good! I put the temperature at 180C (Fan oven 160C) 356F for 15mins. The first batch went in at the stated temperature but looked too pale to be cooked so I upped it to 160C (fan oven) for another 10mins. The first batch naturally turned out different to the second. The first taste really gingery but are not as crunchy as the second batch, yet the second batch taste less gingery. Both are delicious yet I think next time I'll add a little more ginger. Thanks for the recipe. ???? Read More