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Friday, 31 August 2018

Ginger Nut Biscuits

Ginger Nuts



125 G.  Butter
1 Cup   Sugar
2 Tbs   Golden Syrup
1    Egg
2 Cups    Plain Flour
4 Tsp    Baking Powder
3 Tsp    Ground Ginger

Optional addition:

1 Tsp    Finely grated fresh ginger
Small chips of glace ginger
Small pieces of glace ginger for decoration
1-2 tablespoons castor sugar in a bowl for rolling balls of mixture in.

Melt butter in a pan and remove from heat, add sugar, syrup and beaten egg. Mix until well combined. Sift flour baking powder and ground ginger into a bowl. Pour in butter mixture and mix until well combined, then mix in fresh ginger and small chips of glace ginger. Roll teaspoons of mixture into balls, roll the balls in sugar then place well apart on bake paper covering an oven tray. Decorate with small pieces of glace ginger.  Bake at 175 Deg C for 12-15 minutes.

Makes approximately 45

Cooks Notes:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All eggs are 55-60 g, unless specified.



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