Martin's Mum's Gingernuts Recipe

Unlock the secret to Mrs. Cowan's legendary gingernuts! This recipe delivers perfectly spiced, melt-in-your-mouth cookies that are irresistible. Easy to follow instructions and a guaranteed crowd-pleaser for any occasion.

Prep Time 30 mins
Cook Time 135 mins
Calories 145.1 kcal
Protein 3g
Rating 4.0 (1 Reviews)
Martin's Mum's Gingernuts 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Martin's Mum's Gingernuts

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How to Make Martin's Mum's Gingernuts

  1. Melt 170g (6oz) butter and 170ml (6fl oz) golden syrup in a saucepan over low heat. Remove from heat and let cool slightly.
  2. In a large bowl, sift together 340g (12oz) plain flour, 170g (6oz) dark brown soft sugar, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp bicarbonate of soda, and a pinch of salt. Add 1 large egg and mix well.
  3. Gradually add the cooled melted butter and syrup mixture to the dry ingredients, mixing until just combined. Cover and chill the dough in the refrigerator for at least 2 hours, or until firm.
  4. Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Roll the dough into small balls, about the size of a walnut. Place them onto the prepared baking sheets, leaving space between each cookie. Gently flatten each ball slightly with a fork.
  5. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  6. Store your gingernuts in an airtight container at room temperature for up to a week (if they last that long!).

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

14g

Fat

16g

Carbs

7g