Ginger Nuts

Ginger Nuts

The classic dunking cookie

Lyle’s Golden Syrup is the secret ingredient and this recipe is best when you can get your hands on a can. But in a pinch, you can substitute 2/3 cup light corn syrup and 1/3 cup molasses. It’s not going to be the same, but it is still good. Adapted from the Gingernut Biscuits recipe on


200 grams butter
1 cup sugar
1 cup Lyle’s Golden Syrup
360g (3 cups) flour
1 Tbl ground ginger (heaped)
1 tsp baking soda


  1. Preheat oven to 350° F.
  2. Cream the butter and the sugar. Add the golden syrup and the dry ingredients.
  3. Roll into little balls, 18 grams each, if you’re measuring.
  4. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
  5. Bake at 350° F 15 minutes.
  6. Cool on a wire rack and keep in an airtight container once cold.

Yield: 60 cookies

Approximately 76 calories per ginger nut cookie.

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