Gingernuts

9 Sep 2009


gingernut biscuits for dad



I made gingernut biscuits for dad for Father's Day.

We didn't visit on the actual assigned Father's Day so we are heading over today.

This is the simplest recipe, I'm sure there are many variations but I use the recipe from "Sweet Old Fashioned Favourites", an Australian Women's Weekly book which I think has been re-issued and updated so I'm not sure if all the same recipes are in the new book.



So, here it is:


90g ( 3 oz) butter

1/3 cup brown sugar

1/3 cup golden syrup

1 1/3 cups plain flour

3/4 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 tablespoon ground ginger

1/4 teaspoon ground cloves.



Put the butter, sugar and golden syrup in a saucepan and stir over heat until the butter has melted.
Remove from the heat and sift in the rest of the ingredients.
Stir until well combined then leave to rest until the mixture feels warm to the touch ( or longer if you get distracted)
Roll 2 teaspoons of mixture ( smallish walnut shell size) and place on greased oven tray about
1 1/2 " apart. Flatten slightly.

Bake in a moderate oven for about 12 minutes or until brown.

Now my children like the gingernuts to be crisp on the outside and a little soft on the inside which is what happens if you flatten a little as instructed.
If you want them crisp all through and able to better withstand safe dunking in a cup of tea you can make them a little flatter.
The biscuits will be soft when they come out of the oven and harden as they cool.
Don't store them until they have cooled completely or they will be soft.
But of course if you prefer them soft, as my mum does , then that is OK.


Have fun.