Traditional Gingernut Biscuits
Traditional Gingernut Biscuits are perhaps the biscuit recipe I make the most at home. This is my Mum’s recipe – and the only thing I have changed is that I have added a heap more ginger – I like them to have a bit of a kick about them. But if you want a milder taste, just cut the ginger in half.
Gingernut Biscuits are so easy to make and will keep for up to a week in a sealed airtight container.
You can find Ground Ginger in the spice section of your local supermarket.
Method
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Preheat the oven to 180 degrees and line a baking tray with non-stick paper.
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In a bowl sift together the flour, bicarb and spices.
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Add the sugar.
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Place the boiling water in a cup and add the golden syrup or treacle and butter and stir well.
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Pour into the dry mix and stir until combined and it forms a soft dough.
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Roll a teaspoon of dough between your hands to form a ball and place on the baking tray, use your palm to slightly flatten the biscuit.
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Bake for 15 minutes or until golden.
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Enjoy!