Arnott’s Ginger Nuts are different in each Aussie state

Ever wondered why your holiday Ginger Nuts don’t taste quite right when you’re travelling to another state? Here’s a special indepth investigation by Taste.com.au!

Kelly Pigram

2 min read

January 25, 2024 - 5:00AM

Food

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So, recently we made a huge Aussie food discovery: the classic Arnott’s Ginger Nut biscuit has a different recipe in each state!

The biscuits differ in taste, size and texture, but why? Taste.com.au investigates…

Why is the Ginger Nut recipe different in each state?

Back in the 1960s, a few biscuit companies across Australia combined under one Arnott’s banner. Arnott’s tried to make things a little easier for themselves and create one national Ginger Nut recipe instead of sticking with the recipe from each state, which all had tiny differences in ingredients and cooking times.

The people of Australia were NOT happy with the amalgamated Ginger Nut. In fact, they kicked up such a stink that Arnott’s decided to keep the regional Ginger Nut recipe from each state and produce them all.

Now, though the varieties are all made in the same factory bakery in Queensland, each state has its own style of Ginger Nut biscuit.

Ginger nuts are different across Australia.

The big Ginger Nut conspiracy

Taste.com.au contacted Arnott’s to confirm or deny this conspiracy theory – and they confirmed.

Arnott’s Spokesperson Amy Wagner said: “The Ginger Nut started long ago back in the 1960s, when we used to have different bakeries in different states each make a Ginger Nut biscuit that their locals loved.

“When Arnott’s became a national company we looked at the possibility of selling one Ginger Nut nationally, however, Aussies in each state made it clear they loved their homegrown variety, and there’s just no substitute for their Ginger Nut, the version they had grown up with and loved!”

What’s the difference between each biscuit?

The differences in the recipes are so small you can see why Arnott’s would decide to create a national recipe. Each recipe is slightly different in terms of ingredients (more sugar, less sugar etc.) and each biscuit is also baked for a slightly different amount of time. This makes a huge difference to texture, taste and chewiness.

According to Arnott’s, this is how the biscuits differ:

The NSW/ACT Ginger Nut is the thickest and hardest, and the best for dunking in a cup of tea;
The Queensland Ginger Nut is thin, sweet and darker in colour — more like a gingerbread-style biscuit;
In Victoria and Tasmania, the Ginger Nuts are bigger, softer and sweeter – closest to the traditional ginger nuts from overseas; and
The SA/WA and NT variety looks like its VIC counterpart, but is sweeter.

So, there you go. If you’re ever visited a different Australian state and picked up a pack of Ginger Nuts only to be sorely disappointed, now you know why. Better stock up if you’re planning on moving states any time soon.