I made these scrumptious spicy gingernuts today. I must say they are nothing like the Griffins Gingernuts from the supermarket… In fact I don’t really like those Gingernuts, but I love these! Does anyone else’s mum break into song when you mention Gingernuts? I haven’t told my mum I’ve made these yet but I already know she will when I give her one. Let me know in the comments if you know what song I’m talking about. haha.
Spicy, crunchy, chewy pieces of crystallised ginger, these are truely irresistible. These are the perfect biscuits to accompany your cup of tea, hot chocolate or coffee. Especially at this time of year, these spices truely warm the soul and it is essential to have the perfect dunking biscuits. So curl up in a blanket in front of the fire (or the TV) with your favourite hot drink and some of these delicious cookies. Doesn’t that sound ideal.
I haven’t shared many recipes lately, sometimes I wonder if it’s wrong or silly to share an exact recipe from a book. However today I made the exception, for these are divine and I have been needing a gingernut like this for a very long time. (Ever since Pure Delish, an NZ brand, discontinued their “Gingernuts for Grownups” and broke my heart. haha. These aren’t quite the same, but the flavour definitely is.) These gingernuts are super easy to make, anyone can make them. Enjoy!
Recipe taken from “bluebells bakery Sweet and Savoury” recipe book.
225g plain flower
2 tsp baking soda
3 tsp ground cinnamon
4 tsp ground ginger
85g caster sugar + 1/4 cup extra for rolling
125g unsalted butter, at room temperature
100g golden syrup
1/4 cup chopped crystallised ginger
- Preheat the oven to 180 degrees celcius (160 fan bake). Line two baking trays with baking paper.
- Sift the dry ingredients into a bowl and set aside.
- Combine the butter, golden syrup and crystallised ginger in a small saucepan and stir constantly over a medium heat until melted and combined. Remove from the heat.
- Pour the melted mixture into the dry mixture and mix until well combined.
- In a shallow bowl, pour the extra caster sugar. Use your hands to roll tablespoonfuls of the mixture into balls, then roll in the caster sugar and place on the tray 5cm apart.
- Bake in the middle of the oven for 20-25 minutes or until firm to touch.
- Remove from the oven and cool for 10 minutes on the tray before transferring to a wire cooling rack.
These will keep for up to 4 days in an airtight container at room temperature.
Thanks for reading and I hope you enjoyed this recipe. Let me know if you make them!
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