GINGERNUT BISCUITS
What can I say about these delicious crunchy biscuits? If you want them a bit soft eat them warm out of the oven because when they are cold they are hard and crunchy (they have a lots of sugar in them)
Your preference for the amount of ginger is totally up to you, 2 tablespoons is the norm, but I like the extra bit of spice and heat that 3 tablespoons gives you, but be safe the first time and make them with only 2 tablespoons as that is the ginger level like the ones you buy.
These gingernut biscuits are really easy to make and the hardest thing to do is wait for the mixture to get completely cold before rolling them up and cooking them.
I couldn’t find my nana’s recipe for these, so I have adapted them from the recipe of the grandmother of my next door neighbour, but these are pretty much what I remember. My nana loved to dunk them in her lemongrass tea and this recipe brings fond memories to me of those two things!
What are your favourite memories of your nana?
Ingredients – Makes 36
125g butter
250g white or raw sugar
40g golden syrup
220g self raising flour
1 large egg
2 – 3 tablespoons ground ginger
1/2 teaspoon bicarb – soda
pinch salt
Method
1. Place butter sugar and golden syrup into a saucepan and bring to a gentle heat, stirring to make sure all the ingredients are melted and well combined.
2. Weigh in all other ingredients except the egg and mix well.
3. Add egg and bet until well combined then place in the fridge for at least 1 hour or until all the ingredients is completely cold.**
4. Turn oven onto 180°C and line baking trays.
5. Roll teaspoonfuls of the biscuit mixture into balls and place on the lined tray well spaced, as the biscuits spread out.
6. When the oven is to temperature cook for 20 – 25 minutes turning half way through so they are evenly cooked.
7. When cooked, place on a cooling rack to dry and stir in an airtight container in the cupboard.
** At his point you can freeze the mixture into rolls and get it out to cook fresh biscuits anytime you need them as they don’t freeze well after cooked because they loose their crunch.
Thermomix Method
1. Place sugar into the Thermomix and mill 10 secs/speed 9.
2. Add butter and golden syrup into the mixing bowl and melt 5 mins/ 90°/speed 2.
3. Scrape down the sides of the mixing bowl and cook, 5mins/100/speed 2.
4. Add the rest of the ingredients (place the egg in last) and mix 10 secs/reverse/speed 3, scrape down the bowl and repeat.
3. Place ingredients into a another bowl and pop in the fridge for at least 1 hour or until all the ingredients is completely cold.**
4. Turn oven onto 180°C and line baking trays.
5. Roll teaspoonfuls of the biscuit mixture into balls and place on the lined tray well spaced, as the biscuits spread out.
6. When the oven is to temperature cook for 20 – 25 minutes.
7. When cooked, place on a cake rack to cool and store in an airtight container in the cupboard.
** At his point you can freeze the mixture into rolls and get it out to cook fresh biscuits anytime you need them as they don’t freeze well after cooked because they loose their crunch.
I hope you enjoy these delicious biscuits and remember your nana’s as you dunk them in a cuppa.
Enjoy Irresponsibly!
Liz xx
Liz xx
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