Ingredients for Gingernut Biscuits
- 170g softened unsalted butter
- 150g granulated sugar
- 60ml golden syrup
- Flour
- Ground Ginger
- Baking Soda
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How to Make Gingernut Biscuits
- Preheat oven to 175°C (350°F). Line baking trays with parchment paper.
- In a large bowl, cream together 170g softened unsalted butter and 150g granulated sugar until light and fluffy.
- Stir in 60ml golden syrup and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 300g plain flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into small balls (about 1 inch diameter for chewy centers, or larger for crispier biscuits).
- Place the balls onto the prepared baking trays, gently pressing down slightly with a fork.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the biscuits cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container to maintain their crispness. For a chewier texture, leave a few out of the container.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
8g
Carbs
4g
