Baked Ginger Nuts Recipe
Ingredients
| 200 g/7 oz plain flour | ||
| Soda bicarbonate | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Mixed spice | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| 50 g/2 oz butter or margarine | ||
| 100 g/4 oz demerara sugar | ||
| Golden syrup | 6 Tablespoon | |
Directions
Grease two baking trays.
Sift the flour, bicarbonate of soda and spices into a bowl and make a well in the centre.
Melt the butter or margarine, sugar and syrup in a saucepan over a low heat.
Do not allow to boil.
Pour the hot mixture into the well in the dry ingredients and mix thoroughly.
Allow the mixture to cool until stiff enough to handle, then roll it into small balls.
Place the gingernuts well apart on the prepared baking trays.
Bake one tray of gingernuts at a time in a moderately hot oven (190C, 375F, gas 5) for 10 minutes, or until dark golden brown.
Allow the biscuits to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking batches of biscuits in this way until all the mixture is used, cleaning and re greasing the trays if necessary.
Sift the flour, bicarbonate of soda and spices into a bowl and make a well in the centre.
Melt the butter or margarine, sugar and syrup in a saucepan over a low heat.
Do not allow to boil.
Pour the hot mixture into the well in the dry ingredients and mix thoroughly.
Allow the mixture to cool until stiff enough to handle, then roll it into small balls.
Place the gingernuts well apart on the prepared baking trays.
Bake one tray of gingernuts at a time in a moderately hot oven (190C, 375F, gas 5) for 10 minutes, or until dark golden brown.
Allow the biscuits to cool on the trays for a minute before transferring them to a wire rack to cool completely.
Continue cooking batches of biscuits in this way until all the mixture is used, cleaning and re greasing the trays if necessary.
Chef
