Ingredients
200g butter
room temperature
1 cup dark brown sugar
½ cup golden syrup
2 tbsp ground ginger
1 tsp cinnamon
1 tsp bicarbonate soda
3 cups plain flour
sifted
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 mixing bowl
- 1 baking trays
- 1 non-stick baking paper
- 1 fork
- 1 wired rack
Instructions
- Preheat oven to 180C. Prepare two baking trays with non-stick baking paper.
- In a mixing bowl, cream the butter and sugar. Add golden syrup and stir to combine.
- Sift all dry ingredients together and add to butter mixture and combine.
- Roll a teaspoon of mixture into a ball and place on the baking tray. Press down lightly with a fork.
- Bake in the oven for 20 mins.
- Cool on a wired rack and then store in an airtight container.
Notes
Tip
These biscuits do not quite have the jaw-breaking snap of the store-bought gingernuts but are still have a delicious snap.
Tip
Because these biscuits are already very brown going into the oven, you cant judge their done-ness by their colour.
Tip
I like to use the Dark brown sugar (as opposed to Brown sugar) because the darker sugar has a stronger, more caramel flavour.
Tip
This recipe makes about 60 biscuits so one batch will pretty much get you through a week of school lunches fantastic!
Storage
Cool on a wired rack and then store in an airtight container.
