Gingernut Biscuits

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Remember how Gingernut Biscuits used to look?  That’s right, a bit like this one above. Golden, flat, crispy biscuits that crunched and crumbled when you took a bite.  Well, I can hardly believe it, but I made this one, and dozens more.  There are no fancy ingredients here, just the usual things I find in my pantry,  but these biscuits are quite spectacular.  And this recipe makes dozens and dozens of them.  How many?  Well, it was late and I lost count as I multi-tasked getting ready for the next day’s activities.    The mixture has a really weird texture.  When you first mix it up it’s really runny and gooey, and I had to double check the recipe to make sure I hadn’t left anything out.  But I hadn’t, and the longer it sat there, the more it thickened up, and in the end it resembled Russian Caramel.  You don’t need to wait for it to thicken, just start baking and make sure you only use one teaspoon of mixture for each biscuit and space them out well because they really spread.

We loved them, the kids loved them, my mum and brother loved them, and when I popped some in my nephew’s lunch box, he loved them too.  So try them, you’ll love them!

Gingernut Biscuits

Ingredients:

250g Butter

1 Cup Firmly packed, Soft Brown Sugar

1 Cup Golden Syrup

3 tsp Ground Ginger

1 tsp Cinnamon

1 tsp Bicarb Soda

1 Tbl Boiling Water

3 Cups Plain Flour, sifted

Directions:

Preheat your oven to 180C and grease or line two baking trays with baking paper.

Combine the butter, brown sugar, golden syrup, ginger and cinnamon in a large saucepan and stir over medium heat until well combined.

Heat, stirring frequently, over medium heat until it almost reaches boiling point,then remove mixture from the heat.

Pour the butter mixture into a large bowl and set aside for 10 minutes to cool slightly.

Dissolve the bicarb soda in the boiling water and then stir into the butter mixture. The mixture will start to bubble and froth up.

Add the plain flour and stir with a wooden spoon until well combined.

Remember, the mixture will start off extremely runny, but will thicken on standing.  You can start baking straight away, you don’t have to wait for it to thicken.

Spoon 1 heaped teaspoon of the mixture onto the lined baking trays to form rounds about 3cm in diameter, leaving plenty of room for each to spread.

Bake for 10 minutes or until a medium golden brown colour.  Watch them carefully, once they start to brown they can quickly burn around the edges.

Remove your biscuits from the oven.  Leave to cool and firm up on the tray for a few minutes, then transfer to a cooling rack.  This allows the bottom of your biscuits to cool and firm up.

Repeat this process with the remaining mixture.

Store in an airtight container.

Recipe Source:  http://www.taste.com.au/recipes/10019/gingernut+biscuits

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