The best road trip Gingernut biscuit recipe (2024)

By Author Toni Broome

Posted on - Last updated:

This truly is an old fashioned gingernut biscuit recipe! I was putting together a quick batch for a picnic over the weekend and realised I’d been making this particular recipe for well over 30 years. You know you have a winning recipe when you remember it by heart all those years later and still make them regularly.

The best road trip Gingernut biscuit recipe (1)

It’s an awesome back pocket recipe for when you don’t have much exciting in the pantry, they also don’t melt which is a big bonus for Australian picnics and they don’t drop too many crumbs which is great for cleaning the car after a road trip.

We’ve been heading out on a few road trips again lately and working our way through many of these 25 fabulous day trips from Brisbane again before setting our sights on a few longer distance drives. These gingernut biscuits are a staple either way!

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Now I know the original recipe came from a small softcover book, one of those black and white ones with no photos. I think it was Alison Holst but as I say that was over 30 years ago and I don’t have the original book so I make if from my head and I know its evolved a little from the original over the years and been scaled up to make a decent batch but this version works well every time. I often double this recipe, as they last well in an airtight container if they get the chance.

Now if you don’t know who Alison Holst is she’s a Kiwi icon. She’s been on cooking shows and writing books since before I was born and she basically ‘taught’ every Kiwi of my generation how to cook with nutritious, affordable everyday recipes. Which in turn fostered a love of local, fresh food and a bit more experimenting in the kitchen – with these old faithfuls to turn back to from time to time.

Table of Contents

  • Making Gingernut Biscuits
    • Getting set up
    • Preparing the Cookie Dough
    • Getting ready to bake
  • Old fashioned gingernut biscuits
    • Ingredients
    • Instructions
    • Notes
          • Nutrition Information
    • Did you make this recipe?

Making Gingernut Biscuits

Getting set up

I turn the oven on to bake at 180°Celcius or fan bake at 170°Celcius as I get started, the trays should be ready to load by the time the oven is up to heat. Fan bake will cook and colour more evenly when you have multiple trays in the oven at once.

I also suggest lining your trays with baking paper as it speeds up the dishes afterwards but greasing them or using silicon baking sheets will also work.

Preparing the Cookie Dough

I was born in the UK, grew up in New Zealand and now call Australia home, so I definitely call these biscuits not cookies but for some reason, I’ve noticed that I call the uncooked mix cookie dough, no idea when I picked that up.

Something I really do appreciate with this recipe is that I can make it all in the one pot so if you start with a larger one than you need to melt the butter you’ll save time at the sink later.

Melt the butter together with the golden syrup. Stir in the sugar and then the beaten egg. Finally add the dry ingredients, the flour, baking soda and ginger. Then stir with a wooden spoon until fully combined, it will only take a few turns.

There’s not a lot of ingredients and they are things that are always in my fridge and pantry making these so easy to whip up at any time.

Getting ready to bake

Line up your lined baking slides next to your dough. Wet your hands just slightly and begin rolling the dough into smooth balls about the size of a 20c coin. Having wet hands stops the dough from sticking to you and helps get them sized evenly and smoothly for a more visual appealing end result.

Place the 2 trays into the oven at a time and bake for 12-15 minutes or until golden brown.

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Old fashioned gingernut biscuits

Yield: 24

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 28 minutes

A quick and easy gingernut biscuit recipe that is quite simply, THE BEST. Crunchy on the outside, soft and chewy in the centre with a delicious hit of ginger.

Ingredients

  • 100 grams of butter (melted)
  • 1 tablespoon golden syrup
  • 1 cups of raw sugar
  • 2 teaspoons ground ginger
  • 1 egg
  • 1 teaspoon baking soda
  • 1 3/4 cups of plain flour

Instructions

    1. Melt the butter in a saucepan and stir in the golden syrup.
    2. Stir in the sugar and allow to cool a little before the next step
    3. Add beaten eggs, the baking soda, ginger and flour and stir with a wooden spoon until well mixed.
    4. Line baking sheets with baking paper
    5. Dampen hands to stop it sticking and roll the dough into balls, place on the trays
    6. Bake at 180c (or 170 fan bake) for 10-13 minutes until golden.
    7. Remove from oven and allow to cool before storing in airtight containers.

Notes

I use raw sugar in this recipe and a lot of my baking. It adds a delicious caramel flavour but isn't necessary for the recipe, you can use plain white sugar if that is what you have available or prefer.

I highly recommend doubling the ingredients in the recipe to make a double batch of 48 cookies, they keep well and it can be a great time saver. The recipe has been tested this way many times and works perfectly.

Nutrition Information

Yield 24Serving Size 1
Amount Per ServingCalories 98Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 85mgCarbohydrates 15gFiber 0gSugar 8gProtein 1g

Did you make this recipe?

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Do you love an old fashioned homemade biscuit now and again? What are your favourites?

If you found this recipe useful please consider saving it to Pinterest. It helps us, and it helps other home bakers to find the recipes they are looking for.

The best road trip Gingernut biscuit recipe (4)
The best road trip Gingernut biscuit recipe (2024)

FAQs

What are the 4 steps of the biscuit method? ›

Biscuit Method
  1. Scale out all of your ingredients.
  2. In a mixing bowl, sift dry ingredients together.
  3. Add the butter and using the paddle attachment (with mixer) or pastry blender or by hand until the mixture has pea size bits of butter in it. ...
  4. The liquid ingredients are then added and combined to form a soft dough.
Aug 25, 2023

Are gingernut biscuits good for your stomach? ›

Dr Michael Mosley has confirmed that gingernut biscuits can help ease nausea and even morning sickness. While we might all be familiar with the old wives' tale, it has been proven that ginger does help tackle symptoms of nausea.

Why are gingernut biscuits different in each state? ›

Back in the 1960s, a few biscuit companies across Australia combined under one Arnott's banner. Arnott's tried to make things a little easier for themselves and create one national Ginger Nut recipe instead of sticking with the recipe from each state, which all had tiny differences in ingredients and cooking times.

Does ginger biscuits stop sickness? ›

Therefore, ginger in biscuit form is effective for relieving the severity of nausea and, to some extent, of vomiting in pregnancy. Trend lines of the nausea scores in days of study in two groups.

Which liquid makes the best biscuits? ›

Just as important as the fat is the liquid used to make your biscuits. Our Buttermilk Biscuit recipe offers the choice of using milk or buttermilk. Buttermilk is known for making biscuits tender and adding a zippy tang, so we used that for this test.

Is it better to use milk or buttermilk in biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

What does ginger biscuits do to the body? ›

Studies show that consumption of ginger biscuits may help regulate glucose levels and hence is recommended for diabetes. Ginger biscuits also have anti-inflammatory effects, thereby are important for problems like rheumatoid arthritis, bursitis, ulcerative colitis and bursitis.

Can you eat too many ginger biscuits? ›

Eating too much ginger can cause some side effects, including: Upset stomach: Ginger can cause digestive issues such as heartburn, bloating, gas, and diarrhea. Stomach irritation: Consuming large amounts of ginger can irritate the stomach lining and cause nausea or vomiting.

Why are my ginger biscuits so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

What is the famous ginger biscuit? ›

Grantham Gingerbread is England's oldest biscuit recipe. It is over 276 years ago since this gorgeous biscuit was first made in Grantham town and we continue to bake this world famous recipe using the same love, respect and secret recipe that was used back in 1740!

Why is there a shortage of ginger nut biscuits? ›

Ginger nut shortage as floods take the biscuit

Stocks of some of Britain's most loved biscuits are crumbling as a major factory in Carlisle remains closed nearly seven weeks after production lines were submerged under five feet of flood water.

Do ginger nut biscuits have real ginger? ›

A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.

What are the disadvantages of ginger biscuits? ›

Added Sugar

Ginger cookies also contain significant amounts of sugar, thanks in part to the added table sugar and molasses that sweeten them. Eating 2 ounces of gingersnaps boosts your sugar intake by 11.3 grams, while gingerbread cookies contain 10.9 grams of sugar per serving.

Are ginger biscuits a laxative? ›

While it's true that ginger is a traditional remedy for certain digestive ailments, but it doesn't have any utility in helping treat constipation.

When not to take ginger? ›

Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.

What are the 3 steps for the biscuit method? ›

Procedure: Biscuit Method
  1. Scale and measure all ingredients.
  2. Sift the dry ingredients together into a large mixing bowl.
  3. Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. ...
  4. Add the liquid to the dry ingredients, mixing only until combined.

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