Mum's gingernuts

    40 min

    With just a few ingredients and even fewer steps, try this recipe for fabulous, spicy gingernut biscuits.

    1 person made this

    Serves: 36 

    • 220g soft brown sugar
    • 180ml vegetable oil
    • 60ml treacle or molasses
    • 1 egg
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 65g granulated sugar for decoration

    Prep:15min  ›  Cook:12min  ›  Extra time:13min  ›  Ready in:40min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, mix together brown sugar, oil, treacle and egg. Combine the flour, bicarbonate of soda, salt, cloves, cinnamon and ginger; stir into the treacle mixture. Roll dough into 3cm balls. Roll each ball in sugar before placing 5cm apart on an ungreased baking tray.
    3. Bake for 10 to 12 minutes in preheated oven, or until centre is firm. Cool on wire racks.

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    Reviews in English (751)


    I don't understand how some people can change a recipe drastically and then only give the recipe 2 stars. If you're substituting "healthier" ingredients or cutting back on ingredients the turn-out will be a whole different recipe. In essence, you are then giving a low rating your new, much worse recipe than the original recipe. I followed this recipe to a "T" and the cookies turned out excellent. I even had people who claimed to never before like ginger snaps rave over these. Well done! Thanks for the great recipe. I wouldn't change a thing!  -  11 Sep 2004  (Review from Allrecipes US | Canada)


    ((UPDATE: I continue to make these fabulous cookies. I've discovered that the fewer cookies on the cookie sheet the better, as they will spread out a little more and crackle even better! Also, I recommend dipping only the tops in sugar - this way, they don't stick to the cookie sheet.)) Absolutely the best cookies I have ever made! I was so excited to see that they had actually crackled and they looked so pretty and tasted amazing! The recipe has oil in it so the dough may look a little different than you're used to, but I think this is what makes these cookies so wonderful. I doubled the cinnamon and ginger, and *very* lightly greased my cookie sheets (or you can use parchment paper, because they will stick otherwise). I baked them for 8 minutes at 350 F., and they were perfect - soft, crackled, and totally yummy!  -  15 Feb 2004  (Review from Allrecipes US | Canada)


    I doubled the spices and the taste wasn't too bad. My personal opinion is that it was a tad too sweet and should go better with 1.5 times of spices. Here are the problems I encountered: The dough was too soft; I had to put it in the fridge and flour my hands when rolling the dough. The dough expands quite abit upon baking, so you will only need to roll till about the size of a walnut or smaller. The recipe's "bake till firm in center" is not really accurate as the cookies harden upon cooling. I followed the advice and got big ginger crackers. So you may want to cool the cookies after time's up to check their texture.  -  06 Dec 2005  (Review from Allrecipes US | Canada)

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