Gingernut Biscuits

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4.5 from 4 reviews

Crunchy and slightly chewy Gingernut Biscuits, spiced with ginger and sweetened with honey. They are deliciously addictive and so easy to make. You won’t be able to stop at one!



  1. Preheat the oven to 180°C (350°F) (without fan).
  2. Line a large baking tray with baking paper.
  3. Measure the flour, baking powder, bicarbonate of soda, salt, ground ginger, mixed spice, ground cinnamon, and caster sugar into the bowl of a stand-mixer.
  4. Using the flat paddle attachment, gently mix everything together.
  5. Add the butter and beat lightly until the mixture resembles wet sand.
  6. Heat the honey in a small saucepan over low heat until it is just warm and becomes runny in texture.
  7. With the mixer on low speed, slowly pour in the warm honey until the mixture comes together to form a soft dough.
  8. If the mixture looks too dry and needs a bit more moisture, add a squeeze or two of more honey and continue mixing until it comes together in a soft dough.
  9. Sprinkle some granulated sugar on a plate.
  10. Roll pieces of the dough into small balls.
  11. Roll the balls of dough in the granulated sugar until they are fully coated all over.
  12. Place the balls of dough on the baking tray about 5 cm (2 inches) apart.
  13. Using a fork to slightly flatten the balls of dough.
  14. Bake for about 10 minutes until they are just golden. If the cookies are baked for too long and become too dark, they will taste bitter.
  15. Leave the cookies on the baking tray for a few minutes to firm up before transferring them to wire rack to cool.

Kitchen Notes

This recipe produces Gingernut Biscuits which are crispy, but slightly chewy in the centre.

For a really crispy cookie, you can make them a bit thinner.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.