Louise Gouws Steyn
GINGER NUT BISCUITS RECIPE
Preparation Time
15 - 20 minutes
Cooking Time
10 minutes
Makes
50
Ingredients
• 250g butter 200g (1 cup, firmly packed) soft brown sugar
• 250mls (1 cup) golden syrup
• 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• 1 tbs boiling water
• 450g (3 cups) plain flour, sifted
Method
1. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
2. Combine butter, brown sugar, golden syrup, ginger and cinnamon in a large saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost to boiling point and then remove from the heat.
3. Dissolve the bicarbonate of soda in the boiling water and then stir into the butter mixture. Add the plain flour and stir with a wooden spoon until well combined.
4. Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.
5. Bake in preheated oven for 10 minutes or until a medium golden brown. Remove from oven and cool on the trays. Repeat with the remaining mixture. Store in an airtight container.
Notes
• These old-fashioned gingernuts don't quite have the 'tooth-breaking' texture of the store-bought ones but strike a lovely balance between snap and chew.
• Cooking: 10-12 mins (for each batch).
