Remember ginger nut biscuits? These are almost exactly like them!! One key difference is they are softer inside, however if you liked them crispy like they are in the packet, just keep baking them for a bit longer.
Well, I am a ginger, and a nut, so that’s a pretty good reason for making these biscuits. Oh, and they are awesome! And so much quicker than all the fiddliness of gingerbread!
15-20 minutes baking time yields a biscuit that is still a little soft (although a bit crispy on the outside), but if you want a true ginger nut like the store bought ones, keep baking but be sure not to burn. You could go an extra 4-8 minutes on top of the 15-20 depending on the size of the biscuit.
- 200 grams Unsalted Butter
- 1 Cup Brown Sugar, loosely filled
- 1 Cup Golden Syrup
- 3 Cups Plain Flour
- 1 1/2 Tablespoons Ground Ginger
- 1 teaspoon Bicarb of Soda
- Preheat oven to 160 degrees Celsius, Fan Forced
- Line 2-4 baking trays with baking paper or silicone mats.
- Using an electric mixer cream the Butter and Sugar together until creamy.
- Add the Golden Syrup and mix through.
- Add the dry ingredients (Flour, Ginger and Baking Soda) and stir through with a wooden spoon until combined.
- Roll into small balls, either heaped teaspoon or Tablespoon sized depending on how large you want them. Place well spaced on baking trays- as they spread a bit- press down with the back of a fork to slightly flatten- and bake for 15-20 minutes. Vary the time depending on how soft or crispy you want them to be.
- Cool for 10 minutes before removing from tray and placing on wire rack.
- Makes approx. 60 small or 36 large.
- Keep in an airtight container once cooled.