JR Mattsen


Alison Holst cookbooks are very well known in New Zealand. My first ever recipe book was one of hers & I now have both of her compendiums. I still turn to her recipes first because I know they work.
This is my tweeked version of her gingernuts, which I've been making for 30 years.


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15 Min
10 Min


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  • 100 g
  • 1 Tbsp
    golden syrup (rounded)
  • 1 c
  • 2 tsp
    ground ginger
  • 1 tsp
    vanilla essence
  • 1
    large egg
  • 1 3/4 c
  • 1 tsp
    baking soda

How to Make Gingernuts


  1. Beat butter until it is creamy (soften in the microwave for 20 seconds if its hard). Add the sugar & cream together (about 3 minutes).
  2. Add golden syrup, egg & vanilla essence. Beat.
  3. Sift in flour, ginger & baking soda. Beat to combine.
  4. Use a 1 Tablespoon measure to scoop out dough & roll into balls.
    Place on a lined baking sheet, 2" apart to allow for spreading.
    Flatten with a fork (you want them about 1cm thick)
  5. Bake at 180C for around 10 minutes or until golden brown.

Printable Recipe Card

About Gingernuts

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Australian
Other Tag: Quick & Easy
Hashtag: #Biscuits

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