Ginger Spice

This is my preferred "gingernut" recipe - it has more spices added and keeps in an airtight container for a week or so. The original recipe asked for 185g of butter, but I find using less gives a nicer (and less calorific) result.


  • 125g butter
  • 1 cup sugar
  • 1/4 cup golden syrup
  • 1 egg
  • 2 cups plain flour
  • pinch salt
  • 1 tsp bicarbonate of soda
  • 1 tsp powdered cinnamon
  • 1 tsp powdered cloves
  • 1 tsp powdered ginger
  • extra sugar for rolling


  1. cream the butter, sugar and syrup
  2. mix in the egg
  3. fold in the dry ingredients, except for the extra sugar
  4. form into a ball, cover and refrigerate for 1 hour to firm up.
  5. take portions and form into small balls - think walnut shell size
  6. roll balls in sugar
  7. place on a lined baking tray and flatten - use the bottom of a wide glass dipped in sugar for an even result.
  8. bake in a moderate oven for 20 minutes or until lightly browned
  9. remove to a cooling rack
  10. when cool, store in an airtight container