Battle of the gingernuts – Griffins v Leda

Leda ginger cookies

Leda-Gingernut-GF-Cookies-155g.jpgLeda gingernuts are gluten, dairy, egg free, but still sugar heavy with 1.3 tsp of sugar per serving – which is just 2 cookies.

I don’t dare have these in the pantry – they’re just too scrummy – I prefer them to Griffins!  If you’re looking for a gingery, crunchy treat thats gluten, dairy and egg free and a little healthier than you usual gingernuts, these are great.

The sugar content comes from golden syrup,which is a refined sugar containing 25% fructose.  Its Glycemic index (GI) is lower than sugar at 60.

Unlike molasses the calories in golden syrup are empty – no nutrition whatsoever, no vitamins or minerals.

These cookies are vegan.


Gluten free flour (Tapioca, Besan), Raw Sugar, Vegetable Oil [Vit E – Soy derived], Golden Syrup, Treacle, Ginger Powder (1.4%), Guar Gum,  Raising Agent – Sodium Bicarbonate, Salt. Contains Soy.  Also contains sulphites.

Griffins gingernuts

griffins gingernutsCompare these to Griffins gingernuts which have 2.3 tsps of sugar per serving (from brown sugar)and contain gluten and dairy.

Brown sugar is effectively refined white sugar with a bit of molasses added back in to give it a brown colour.  It has a GI of 64.

Again there is scant nutrition in brown sugar.


Wheat Flour, Sugar, Vegetable Fat [Antioxidant (306)], Brown Sugar, Ginger (1%), Salt, Flavour, Raising Agent (Baking Soda), Milk Solids.

Palm oil is used in both of these biscuits, and apparently in most commercial biscuits.  Its cleverly disguised as vegetable fat/shortening.

Nutrition content

nutrition ginger cookies


The big differences are in sodium levels, fibre and total fat – Griffins has over twice as much salt and no fibre plus twice as much sugar.  Leda has over twice as much fat but 40 less calories – due in part to the smaller serving size.

I kind of wanted Leda to win this contest but all in all, it’d be better to make my own!…At least I’ll know whats in them!  These cookies are really easy and taste crunchy and delicious.  I don’t think they require the sesame seeds, next time I’ll leave them out.  Oh, and space them out a little – mine are smooshed together!  While these are no substitute for my Leda cookies, they’re pretty damn good!

Sesame ginger cookies

1.5 cups ground almonds

1/2 cup brown rice syrup

1/3 cup unhulled tahini

3.5 tsp ground ginger

1 tsp pure vanilla extract

3/4 tsp baking soda

1/2 cup sesame seeds for rolling (optional)


Combine ground almonds, ginger, baking soda in a bowl and stir to blend.  Add syrup, tahini and vanilla and stir until the mixture forms a moist dough.  Take teaspoons of the mixture in wet hands, and roll into balls.  Drop into the sesame seeds and coat evenly.  Space the balls out on a baking tray, they expand.  Flatten. Bake in a preheated oven at 160C for about 10-15 minutes.  Be careful not to overcook as they burn easily.  Makes around 40 small biscuits or 15 larger sized.  If you want them larger, cook for 5 minutes more.

sesame ginger cookies



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