Grandmother’s Gingernuts

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There is nothing nicer than a good Gingernut biscuit with a cup of tea! Since I wrote about the Doctor’s Wife’s Christmas Cake, From Evelyn Burgess’ recipe book, I thought I would share another recipe I tried a while ago, and luckily took photos along the way!

1962-1964 Recipe book

These gingernuts would have to be the closest in taste I have found to bought gingernuts. The mixture of spices is perfect, and the golden syrup gives them a rich flavour. The family gave their seal of approval, and the biscuits passed the ‘dunk’ test during my afternoon coffee! I can just imagine Grandmother Evelyn sitting down with her cup of tea and two gingernuts in the saucer. Perfect.


4oz (100g) butter)
3 tbsp boiling water
3/4 C golden syrup
2 large cups flour
1/2 C sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1 tbsp ground ginger (I used 2 tsp powdered ginger)
1 dsp mixed spice

Mix butter and golden syrup with boiling water (melting butter first can help). Add other ingredients and mix well to a rather stiff paste (dough). Roll in little balls, put on cold greased tray. Flatter if wanting a crispier biscuit. Bake 10 minutes at 180 deg C.

Enjoy fresh from the oven!

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