Gingernut Biscuits
Classic homemade Gingernuts with a crisp, crunchy texture and a warming ginger kick. Made with simple ingredients and minimal fuss, these old-fashioned ginger biscuits are perfect for baking at home and ideal for dunking in a cup of tea.
Ingredients
- 85 g Block Margarine or Butter
- 115 g Golden Syrup (see Golden Syrup note below)
- 225 g Self-raising Flour (see Self-raising Flour note below)
- 2 tsp Ground Ginger
- 115 g Caster Sugar
Instructions
- 1
Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a couple of baking sheets with greaseproof paper. Set aside.
- 2
Add the butter/margarine and golden syrup to a small pan and heat over a low-medium heat, until warm and melted.
- 3
In a large bowl, mix together the flour, ground ginger and sugar before adding the melted butter/margarine and syrup. Mix well to create a soft, smooth dough.
- 4
Roll the dough into balls (about 1 tbsp of dough per ball) and place onto your pre-lined baking sheets, with a reasonable amount of space between them - they do spread whilst baking.
- 5
Bake in your pre-heated oven for 12-15 minutes until the edges are golden and the tops have a cracked appearance. They may have risen a little in the oven but they will flatten down again while they cool.
- 6
Once cool enough to touch, transfer to a wire rack to cool completely.
Cook it from the original
This recipe comes from bakingwithgranny.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakingwithgranny.co.uk