Recipe by Mille®
This is Mrs. Cowan's famous secret (well, not any longer, it isn't!) recipe for gingernuts.
Top Review by Aunt Cookie
These are really yummy ginger cookies with a satisfying crunch. Just a couple of hints if you make these: put a LOT of space between each cookie (they spread a lot), and don't let them sit for very long on the cookie sheet, or they will really stick. This was my first recipe ever using golden syrup, and I wasn't disappointed. I got 72 big cookies out of this recipe. Thanks for posting!
- 1 lb self-raising flour
- 6 ounces unsalted butter
- 1⁄2 lb caster or 1⁄2 lb granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons ground ginger
- 8 fluid ounces golden syrup or 8 fluid ounces light corn syrup (or, for variation, use molasses or maple syrup)
Directions See How It's Made
- Melt the butter and syrup and allow to cool slightly.
- Sift the dry ingredients thoroughly, add the egg and lastly the melted butter and syrup.
- Mix thoroughly, and then chill the dough until it is fairly stiff.
- Divide the mixture into pieces the size of a small walnut, place on a greased baking sheet and flatten very slightly.
- NOTE: Place them a few inches apart on the baking sheet (s) as they will expand during the baking process.
- Bake for 15 minutes at 175C/350F degrees.
- Store in a cookie tin at room temperature.