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Delicious thick, cakey, crackly cookies

I LOVE gingernuts! When I was little I still remember going to the grocery store with mum to buy gingernuts from the shops on special occasions to use them as the shells of mini caramel tarts. They were (still are) the best!


You’d get them home, rip open the packet, pop them in the oven to warm them through and once they were warm we would press the centers in and fill them with luscious caramel! You may know what I’m talking about just by that mini description - and if you don’t, then be assured that you are definitely missing out on one of the easiest but best treats you can devour!

Well, this is just the more elaborate, adult version of those! If I’m being honest with myself, it just gives me the chance to re-live and re-invent a childhood favourite treat! 

The thing I loved (obviously besides the caramel) was the glorious heat that the ginger gave those mini desserts, so much so that it started my quest to discover a beautiful fluffy gingernut cookie recipe that would rival the best!

I have had many different variations in my life, some were crisp and thin, others thick and gooey and then of course some that were super sweet and spicy all at the same time.

I took what I found to be the best parts of different gingernut recipes and put them all together in one special (and up until now) super-secret recipe. They are cakey, crackly, thick and ultra-fluffy! They are a perfect balance of not too sweet and not too spicy, just like Goldilocks and The Three Bears, they are just right!

Now, when it comes to cookies I honestly don’t discriminate - I can fall just as in love with crunchy cookies as I can with chewy cookies, gooey cookies and so on… A cookie is a cookie to me and I love them all!

These babies (or giant babies) have been drizzled with a healthy, hearty dosage of salted butterscotch sauce…I know…I did a double take as well, but you read it right, rich salted butterscotch sauce!


You can find butterscotch sauce in the supermarkets or you can make it from scratch. I will be uploading mine with an upcoming recipe, and it is TO.DIE.FOR. Of course, you could keep them plain because they sing a beautiful ginger song all on their own, but I find that extra saucy kick really spices things up!

I love how rustic and gorgeous these are, just like an authentic recipe that has been passed down through the generations gone, and hopefully will last throughout the test of time for ages to come!


Anyway, enough of me rambling - if you’re a ginger lover (or even a ginger skeptic) you have to try these for yourself...the smell alone will win you over!

Makes : 10 Giant or 20 Normal

Gather The Following...

Now, Lets Begin!

Using a wooden spoon, cream together the butter, brown sugar and golden syrup until light and fluffy.


In a separate cup or bowl dissolve baking soda in the boiling water and beat into creamed mixture.


Sift in the flour and ginger, mixing well until thoroughly combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to help the dough frim up a bit before rolling.


While the dough is chilling, preheat your oven to 165°C (fan forced) and line 2 baking trays with greaseproof paper - set aside.


Once the dough is ready, roll gingernut dough into balls using 3 tablespoons of dough per cookie. Place cookie dough balls onto lined trays, leaving 2-3 inches between each ball to ensuring you leave enough space for the cookies to spread. Squash each one of the cookie balls down lightly with a fork a few times per cookie and bake in preheated oven for 20-30 minutes or until golden brown.


Allow to cool completely on the tray before removing.


To finish, drizzle with butterscotch sauce!

195g Butter, softened

½ cup Brown Sugar

4½ Tbls Golden Syrup

1½ tsp Baking Soda

1½ Tbls Boiling Water

3 cups Plain Flour

1¼ Tbls Ground Ginger

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