Jewish Gingernuts

    1 hour 20 minutes

    These pareve gingernuts are seasoned with fresh ginger, allspice, cinnamon and nutmeg. They use no butter or dairy, so you can eat them with anything.


    Queensland, Australia
    2 people made this

    Makes: 50 biscuits

    • 1 2/3 cups (210g) plain flour
    • 2/3 cup oat bran
    • 2 teaspoons bicarb soda
    • 2 1/2 teaspoons ginger
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/2 teaspoon allspice
    • 1/3 cup (80ml) vegetable oil
    • 1 cup (160g) brown sugar
    • 1 egg
    • 1/4 cup (60ml) golden syrup
    • 1 lemon, zested
    • raw sugar, for sprinkling

    Preparation:10min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

    1. Sift together flour, oat bran, bicarb soda, ginger, cinnamon, allspice and nutmeg. Set aside. In a separate bowl beat together the oil, brown sugar, egg, golden syrup and lemon rind. Slowly mix in the flour mixture. Allow to sit in the refrigerator for at least an hour.
    2. Preheat oven to 190 degrees C. Line a baking tray with baking paper.
    3. Roll chilled dough into balls and place on the prepared baking tray. Sprinkle tops with raw sugar then bake in preheated oven for 10-12 minutes.

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    Worked great for my gingerbread men when I ran out of butter!  -  23 Dec 2012