Gingernut Biscuits

kiwidutch's Note:

Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A "memory" recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto... divine which ever way you prefer them. ZWT REGION: New Zealand.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Yield: 60 cookies

• 200 g butter (7 oz)
• 1 cup sugar
• 1 cup golden syrup
• 3 cups flour
• 1 tablespoon ground ginger (heaped)
• 1 teaspoon baking soda

Directions:

1. Pre heat oven to 350°F (180°C).
2. Cream the butter and the sugar.
3. Add the golden syrup and the dry ingredients.
4. Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
5. Bake at 350°F and 180°C for 15 minutes.
6. Cool on a wire rack and keep in an airtight container once cold.

Reviews

[mrsshambo]

These are lovely! I was diagnosed with Coeliac disease about 6 weeks ago, and I have been looking for recipies that I can adapt for use with gluten free flour. I think I'm on to a winner here! Thanks for a great recipe!

[Stardustannie]

Ah...these remind me of my childhood. A easy to make biscuit with ingredients always on hand, great with a cuppa. Thanks for sharing.

[Susiecat too]

These are excellent! I had run out of white sugar so substituted in brown sugar. I also added some minced candied ginger as well, as mentioned by a few other reviewers. I made them quite a bit larger than directed -- dough balls about the size of a golf ball, and got 36 cookies that were crispy/crunchy around the edges and chewy/soft in the centers. Delightful! Thanks, kiwidutch!