Traditional Gingernut Biscuits

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

1. Preheat the oven to 180 degrees and line a baking tray with non-stick paper.

2. In a bowl sift together the flour, bicarb and spices.

3. Add the sugar.

4. Place the boiling water in a cup and add the golden syrup or treacle and butter and stir well.

5. Pour into the dry mix and stir until combined and it forms a soft dough.

6. 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.

7. Bake for 15 minutes or until golden.

8. Enjoy!