
Local legend suggests John Griffin was the first to commercially make gingernuts sometime in the 1890s. These seriously crisp biscuits are ideal for dunking.
Ingredients
- 2 cups flour
- 1 cup caster sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 125 grams butter, grated or diced
- 1 egg
- 2 teaspoons golden syrup or treacle
Method
- Preheat the oven to 160ºC Lightly grease 1-2 baking trays or line with baking paper.
- In a medium-sized bowl, sift the flour, sugar, ginger, cinnamon and baking soda together.
- Using fingertips, rub the butter into dry ingredients until the mixture resembles fine breadcrumbs. Make a well in the centre.
- Beat the egg with golden syrup or treacle, and add to the dry ingredients. Work into a firm dough using your hands. If necessary, add 1 tablespoon of water to the mixture.
- Roll teaspoonfuls into balls and place on the prepared oven tray.
- Bake in the preheated oven for 12-15 minutes until the biscuits are golden and firm to the touch.
- Transfer to a cake rack to cool. Store in an airtight container.
Cooks Tips
- Dust the palm of your hand with flour, shaking off any excess and press on top of each ball of dough to flatten the gingernuts a little if wished. - The ginger flavour is more intense after 2 days' storage time.
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