Homemade Gingernuts
Deliciously crunchy homemade gingernuts, perfection when enjoyed with a lovely cup of tea!
Servings: 20
Ingredients
- 2 cups standard flour
- 1 cup castor sugar
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 125 gm butter cold
- 1 medium-sized egg size 6 or 7
- 1 teaspoon golden syrup
Optional
- 50 g crystallised ginger
Instructions
- Cut the crystallised ginger into small (approx ½ cm) pieces.
- Place in a large bowl the flour, sugar, ginger, cinnamon and baking soda. Stir it all together really well.
- Cut the butter up into very small cubes and add it to the dry ingredients.
- Use the tips of your fingers (or if you have one, a pastry cutteto blend the cold butter cubes into the dry ingredients until it looks like very fine bread crumbs.
- In a small bowl whisk the egg and the golden syrup together.
- Make a rough well in the centre of the dry ingredients and pour the egg mixture into it.
- Mix it together with a large spoon and then finish it off with your clean, dry hands until it’s a firm dough.
- Place an oven rack in the centre of the oven and turn it to 150°C fan/convection oven or 170°C conventional oven.
- Weigh out the dough to 10 x 35 g pieces (just doing half for noand then roll the pieces in between your palms into balls.
- Line a baking tray with non-stick baking paper and then lightly spray it with non-stick cooking spray.
- Place the balls of dough on the paper and then lightly press them down with a fork.
- Press a piece of crystallised ginger into the centre of each one.
- Bake them for 20 minutes until they are just firm to touch and are golden brown on the bottom.
- Whilst they are baking weigh out and roll the remaining dough.
- Leave them on the tray for 5 minutes and then transfer them to a cooling rack to thoroughly cool down.
- Repeat with the remaining cookie dough.
- Store them in an airtight container, in the pantry, for up to 5 days.