Author: Michelle Scott Date Posted:7 June 2020
Old fashioned gingernut biscuits to warm your soul. A little bit chewy, a little bit firm and perfect for dunking in your tea!
200g (1 cup, firmly packed) rapadura sugar
250mls (1 cup) golden syrup
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1 tablespoon boiling water
450g (3 cups) plain flour, sifted
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Combine butter, rapadura, golden syrup, ginger powder and ground cinnamon in a large saucepan and stir over medium heat until well combined. Heat, stirring frequently, over medium heat until almost to boiling point and then remove from the heat. Pour the butter mixture into a large bowl and set aside for 10 minutes to cool slightly.
Dissolve the bicarbonate of soda in the boiling water and then stir into the butter mixture. Add the plain flour and stir with a wooden spoon until well combined.
Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 3cm in diameter. Leave plenty of room for each to spread.
Bake in preheated oven for 10 minutes or until a medium golden brown. Remove from oven and cool on the trays. Repeat with the remaining mixture.
Store in an airtight container.