Sunday, 29 January 2012


The biscuit bakeoff continues! These gingernuts are very different in texture and taste to the singing variety (which resemble cardboard these days) and were very easy to make.

This time, I learned my lesson and only rolled tablespoonfuls of mixture into balls. It worked; I ended up with real biscuits instead of a flat cookie-imitating mess. I have also discovered that there is a big difference between the cooking time and 'just another couple of minutes' - golden cookies can become decidedly dark in a very short time! They still taste great, though. :-)


  • 125 g butter, softened
  • 1/4 cup brown sugar
  • 3 tablespoons golden syrup
  • 1 teaspoon baking soda
  • 1 tablespoon boiling water
  • 2 cups flour
  • pinch of salt
  • 3 teaspoons ground ginger
  1. Cream butter, sugar and golden syrup until light and fluffy.
  2. Dissolve baking soda in the boiling water. Add to creamed mixture.
  3. Sift flour, salt and ginger together. Add to creamed mixture, mixing well.
  4. Roll tablespoonsful of mixture into balls and place on a greased oven tray. Flatten with a floured fork. Bake at 180°C for 20 to 30 minutes or until golden. Makes 25.

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