These cookies, basking in the warm glow of spices like ginger and cinnamon, are the quintessential tea-time treat.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 10 Item
  • Print


  • 90 gram butter, chopped
  • 1/3 cup (75g) firmly packed light brown sugar
  • 1/3 cup (115g) golden syrup or treacle
  • 1 1/3 cup (200g) plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/4 teaspoon ground cloves


  • 1
    Preheat oven to 180°C (160°C fan). Grease two oven trays; line with baking paper.
  • 2
    Place butter, sugar and syrup in a small saucepan; stir over low heat until butter is melted. Remove from heat, stir in sifted dry ingredients; stand until mixture feels warm to touch.
  • 3
    Roll one level tablespoon of mixture into balls (you should have 10 balls). Place 3cm apart on trays; flatten slightly with your hand.
  • 4
    Bake about 12 minutes or until browned. Loosen biscuits; cool on trays.


Store gingernuts in an airtight container for up to one week.

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