Homemade Gingernuts Recipe

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There’s nothing better than having your biscuit tin filled with homemade biscuits throughout the week – whether you’re sitting down to enjoy a cup of tea in your favourite teacup (like this Trelise Cooper one from EziBuy!) or popping something sweet in the kids’ lunch boxes, homemade biscuits are always a welcome addition.

But there are some ‘make ahead’ biscuits that are just a little better than others. My favourite biscuits are ones that are packed with flavour and are guaranteed to go beautifully with a hot cup of tea (or coffee) – and what goes with hot drinks better than gingernuts?

Like all good gingernuts, these biscuits are packed with flavour – and the great thing is you can make them as gingery as you like. Not only are they delicious, but they’re super quick to make and stay delicious throughout the week when stored in a good container – if they last that long, that is!

Unlike store-bought gingernuts, these biscuits stay soft to the bite after baking so they’re perfect for popping in lunch boxes – dunking them in a hot drink is not required to enjoy them! But despite this softness they don’t become soggy or fall apart any more than a store-bought gingernut when you dunk them in your drink.

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Ingredients

  • 2 cups flour
  • 1 cup caster sugar
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • 125g butter, diced
  • 1 egg
  • 2 tsp golden syrup

Method

  1. Preheat oven to 160 degrees Celsius and line two baking trays
  2. Sift together flour, sugar, ginger, cinnamon and baking soda. Add butter and mix until flour resembles find breadcrumbs – this can be done by rubbing between your fingertips or using the low setting of a stand mixer.
  3. Make a well in the centre and add egg and golden syrup. Mix until combined and firm dough forms.
  4. Roll teaspoonfuls of mixture into balls and place on baking trays.
  5. Bake for 12-15 minutes or until golden and firm to the touch. Allow to cool slightly on baking tray before transferring to wire rack to cool.