Prep 10 mins
Cook 15 mins
In my search for the Arnott's NSW Gingernut biscuit recipe I came across this recipe from the internet. I like ginger - with grunt - so I double the amount written below. It's simple, and if baked thoroughly, is very, very snappy. The first batch I made, I pulled out too soon, and they were chewy, so I threw them back in til they were that rich goldy brown all over, and that made all the difference. Because many of you guys have different sized tablespoons to aussies, I will talk in teaspoons, okay? I used Golden Syrup but you could use molasses, like some other ginger snap recipes use. Small pieces of candied ginger would be a great addition but was not in the original recipe below.
- 4 cups self-rising flour (or all purpose flour with 4 teas baking powder added)
- 6 teaspoons ground ginger (I use 12)
- 2 teaspoons bicarbonate of soda (baking soda)
- 2 eggs
- 250 g butter
- 2 cups caster sugar (and a 1/4 cup extra for step 5)
- 8 teaspoons golden syrup
- Preheat oven to 180C (350F) or 170C for gas.
- Combine first four ingredients (flour, ginger, soda and eggs) in a bowl.
- In another bowl, cream the butter with the sugar and golden syrup.
- Combine, mix thoroughly til smooth.
- Roll teaspoonfuls into balls, drop in caster sugar (fine white sugar) and place sugar side up, onto greased trays, They don't spread heaps, but they puff up and then subside, leaving a crinkly top, so don't press them down flat or with a fork.
- 10 mins, maybe 15 depending on the size of your teaspoons : )) and how crunchy and brown you like them.
- Cool slightly on tray, then lift to rack.