Sunday, 19 May 2013

Traditional Gingernut Biscuit

Truth to be told, I never liked baking biscuits or cookies. I love baking cakes, but not cookies because I think it is such a tedious process i.e making several batches. I only give in to baking biscuits/cookies if the recipe intrigues me or I happen to like that particular biscuit/cookie.

Gingernut biscuit is one of my favourite type of biscuit. I like it for its hard texture, spicy yet sweet flavour and the wonderful aroma when you bake a batch.

The key ingredient for this biscuit, in my personal opinion, apart from the ginger, is the golden syrup. If possible try not to skip or substitute the golden syrup which is used in this recipe. Albeit the amount used is quite little, it makes such a huge difference in terms of flavour. You can get golden syrup from any shops which sells baking items or you can get it at Coldstorage, which is where I get my supply of golden syrup and don't worry, it doesn't cost a bomb. It is just around RM 3 for a bottle.

Start by mixing all the dry ingredients, i.e plain flour, powdered ginger, powdered cinnamon, baking powder and soda bicarbonate.

Cream butter and sugar till pale and fluffy. 

Crack an egg into the butter and sugar mixture and mix well.

Add in golden syrup and vanilla extract.

Add in all the mixed dry ingredients and mix well.

Refrigerate the mixture for 10-15 minutes.

Take a teaspoon of the mixture, roll it into balls and place it on a lightly greased tray. Bake for about 15 minutes till they are golden brown.


150 g butter
225 g caster sugar
250 g plain flour
3 tsp powdered ginger
1/2 tsp powdered cinnamon
1 tbsp golden syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp soda bicarbonate
1 egg


1) Preheat oven at 180 degree celcius for 10 minutes.
2) Mix flour, ginger, cinnamon, baking powder and soda bicarbonate and keep aside.
3) Cream butter and sugar till pale and fluffy.
4) Crack one egg into the butter and sugar mixture and beat well.
5) Add golden syrup and vanilla extract and mix well.
6) Stir in well all the mixed dry ingredients.
7) Refrigerate the mixture for 10-15 minutes.
8) Take one teaspoon of the mixture and roll it into a ball. DO NOT FLATTEN it.
9) Bake for 10-15 minutes or till golden brown.
10) Remove from oven and let it cool before storing in an airtight container.


1) Do not flatten the rolled mixture.
2) Although the biscuits have been baked for 15 minutes and it has turned golden brown, the biscuits may be a little soft in the centre. It will harden once it has cooled overnight.

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