Ingrédients pour Martin's Mum's Gingernuts
- Self Raising Flour
- Unsalted Butter
- Caster
- 1 large egg
- Baking Soda
- Pinch of salt
- 2 tsp ground ginger
- Golden Syrup
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Comment préparer Martin's Mum's Gingernuts
- Melt 170g (6oz) butter and 170ml (6fl oz) golden syrup in a saucepan over low heat. Remove from heat and let cool slightly.
- In a large bowl, sift together 340g (12oz) plain flour, 170g (6oz) dark brown soft sugar, 2 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp bicarbonate of soda, and a pinch of salt. Add 1 large egg and mix well.
- Gradually add the cooled melted butter and syrup mixture to the dry ingredients, mixing until just combined. Cover and chill the dough in the refrigerator for at least 2 hours, or until firm.
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Roll the dough into small balls, about the size of a walnut. Place them onto the prepared baking sheets, leaving space between each cookie. Gently flatten each ball slightly with a fork.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store your gingernuts in an airtight container at room temperature for up to a week (if they last that long!).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
14g
Fat
16g
Carbs
7g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Hand Formed Cookies Desserts Lunch Eggs Dairy Oven Easy European Potluck Dinner Party Holiday Event Kid Friendly Picnic Vegetarian Cookies And Brownies English Scottish Grains Eggs Dietary Gifts Spicy New Years Comfort Food Oamc Freezer Make Ahead Brown Bag Inexpensive Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less
