Gingernuts
12 Reviews
About the bake
This recipe makes the perfect Ginger biscuit (also known as a Gingernut), great for dunking or munching with a cup of tea or coffee. Plus they can last for a week if stored in a cake tin...that's if you don't eat them all before then! We suggest letting them cool completely before serving to get the familiar Gingernut crunch.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line 2 baking trays with baking paper.
Step 2
Place the flour, bicarbonate of soda and ginger in a mixing bowl and add the butter, cut into cubes. Rub the butter into the flour until it makes a crumbly mixture.
Step 3
Stir in the sugar and syrup. Mix well until the mixture binds into a soft dough.
Ingredients for this step
- Billington's Unrefined Light Muscovado Sugar (100g)
- Silver Spoon Golden Syrup (100g)
Step 4
Roll into about 30 small balls and place well apart on the baking trays.
Step 5
Bake for 10-12 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before eating.
Ingredients
- 225gAllinson's Self-Raising White Flour
- 1 tspBicarbonate of soda
- 2 tspGround ginger
- 125gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 100gSilver Spoon Golden Syrup