The recipe came from a fund-raising book published in Wanaka.
- Preheat the oven to 170C. Cream the butter and sugar. Add the egg and golden syrup and beat again. Put the dry ingredients into a large bowl and stir with a whisk to distribute the soda and ginger evenly through the flour.
- Sift the dry ingredients into the creamed mixture. Beat until well mixed. Roll into balls and place on 2 oven trays lined with baking paper. Leave room for spreading and do not flatten. The gingernuts will puff up, then collapse into characteristic fissures.
- Bake for 15-18 minutes until well-baked and deep golden. Cool on a rack before storing in an airtight container. Makes about 30.