Wednesday 15 April 2015

Gingernut biscuits


This post comes with a warning - these biscuits are so good that they may lead to overeating....  
The ginger & orange rind combination make these cookies taste and smell absolutely divine and are undoubtedly the best gingernuts I have ever eaten. Bake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. 

Give them a go today.
Enjoy,
Amanda x



GINGERNUT BISCUITS

  • ½ cups self-raising flour
  • pinch salt
  • 1 Tbspn ground ginger
  • 1 tsp bicarbonate of soda
  • ¾ cup caster sugar
  • 125g butter
  • ¼ cup golden syrup
  • 1 egg
  • ½ tsp grated orange rind


1. Preheat oven to 160 degrees C. Line 2 oven trays.

2. In a large bowl, sift flour, salt, ginger & bicarb soda.  Add sugar & stir to combine.

3. In a separate bowl, add butter & golden syrup.  Heat in microwave for 1 to 1½ mins or until they have melted together.   Stir to combine & pour over dry ingredients. 
























4. Add egg and orange rind & mix to form a stiff dough. 
























5. Using a tablespoon measure, scoop up 1 Tbspn mixture & form into a ball.  Place on oven tray & repeat with remaining mixture.  Leave room between biscuits for spreading.  Lightly flatten balls with your fingers.  





6. Bake in preheated oven for 15 mins. NOTEBake them for 15 mins and they will be soft & chewy, leave them a little longer for a crunchier biscuit. Remove from oven & trf to wire rack to cool.

Eat in moderation!

1 comment:

  1. I made these yesterday with my grand daughter, thank you they are the best ginger biscuits we have made delicious, I left the orange out as she does not like orange but I love orange so I am making another batch just for me with orange in. So pleased that I found this site it's brilliant and we have an Aldi here in France

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