• Ginger biscuits (Chris Middleton)Source: Chris Middleton

When you remove the white sugar from these guys the texture changes, but I hope Nanna would still recognise them. If it’s any indication that they’re tasty, my youngest son can’t get enough of them.






Skill level

Average: 3.5 (27 votes)

I was keen on recreating the gingernuts my nanna used to make when I was a kid. They were tooth-breakers, but in a good way. 



  • 300 g (10½ oz/2 cups) plain (all-purpose) our, plus extra to dust the fork 2 tsp ground ginger
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 125 g (4½ oz) butter, softened
  • 115 g (4 oz/⅓ cup) rice malt syrup
  • 1 tsp finely grated fresh ginger 1 egg, lightly beaten
  • ½ tsp liquid stevia (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper. Sift the flour, ground ginger, bicarbonate of soda and salt into a large bowl. Set aside.

Beat the butter, rice malt syrup and fresh ginger with an electric mixer until pale and fluffy, scraping down the side of the bowl as necessary. Add the egg gradually, beating well after each addition. Stir in the sifted flour mixture and stevia (if using), until well combined.

Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm (1½ in) apart. Flatten the balls with a fork dusted with our to about 1.5 cm (½ in) thick. Bake for 15–18 minutes or until starting to colour around the edges. Remove from the oven and leave to cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

These biscuits will keep for up to a week in an airtight container.


This recipe is from Incredible Bakes (Smith Street Books). Photography by Chris Middleton.