Ingredients for 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Martin's Mum's Gingernuts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 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