Ginger nut cookies
If you’re after the perfect gingernut biscuit, this recipe is your new go-to. With the ideal blend of spice and crisp texture, these biscuits are easy to make and impossible to resist—sure to become a family favourite!
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Servings: 24
Calories: 114kcal
Ingredients
- 125 g 4.5oz butter, softened
- 185 g 1 csoft brown sugar
- 2 tablespoon golden syrup
- 1 egg yolk
- 250 g 9oz plain AP flour
- ½ teaspoon bicarbonate of soda
- 2 teaspoon ground ginger
- 1 teaspoon ground mixed spice (I used pumpkin pie spice
Instructions
- Preheat the oven to 170C(340F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter and sugar together until smooth, creamy and fluffy.
- Add the golden syrup and egg yolk and continue to beat until everything is just combined.
- Remove the bowl from the stand and stir in the dry ingredients.
- Use a tablespoon of dough at a time and roll it into a ball.
- Place the dough balls on the lined baking trays at least 5cm apart.
- Flatten each one to about 2cm thick.
- Bake the cookies for 15 minutes or until they start to turn golden.
- Leave them on the trays to firm for about 5 minutes then transfer them to a wire rack to cool completely.
- Store biscuits in an airtight container.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 59mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
