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.
Traditional Gingernut Biscuits
Course: Biscuits/SlicesCuisine: AustralianDifficulty: Easy
Servings
24
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutes
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Ingredients
2 cups Plain flour
1/2 tsp Bicarbonate of Soda
125 gram Butter
3 tbsp Ground ginger
1 cup Brown sugar
1/4 cups water-boiling
1 tbsp Golden syrup-or treacle
1/2 tsp Mixed spice
Directions
- Preheat the oven to 180 degrees and line a baking tray with non-stick paper.
- In a bowl sift together the flour, bicarb and spices.
- Add the sugar.
- Place the boiling water in a cup and add the golden syrup or treacle and butter and stir well.
- Pour into the dry mix and stir until combined and it forms a soft dough.
- 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.
- Bake for 15 minutes or until golden.
- Enjoy!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…