1/8 Photos of Gingernut Biscuits
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.
My Private Note
Units: US | Metric
- 1Pre heat oven to 350°F (180°C).
- 2Cream the butter and the sugar.
- 3Add the golden syrup and the dry ingredients.
- 4Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
- 5Bake at 350°F and 180°C for 15 minutes.
- 6Cool on a wire rack and keep in an airtight container once cold.
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Nutritional Facts for Gingernut Biscuits
Serving Size: 1 (1125 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 75.7
- Calories from Fat 24
- Total Fat 2.7 g
- Saturated Fat 1.7 g
- Cholesterol 7.1 mg
- Sodium 48.3 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 0.1 g
- Sugars 4.8 g
- Protein 0.6 g