I often cut out and keep recipes from magazines, newspapers, food packaging and pretty much anywhere else. My boyfriend thinks I’m mad for doing so (especially when I get the glue out and stick them in my recipe scrapbook), but I’m very glad I kept this recipe for mouthwatering ginger nut biscuits from the free Co-Op mag. It turns out that it’s amazingly easy to make your own ginger nut biscuits and they are absolutely delicious (if I do say so myself)!
These quantities are sufficient to make around 50 biscuits, which is way too much for us, so I froze half of the dough to use another day. Hopefully it works – I’ll update this post when I’ve tried it!
You will need
– 125g unsalted butter
– 5 tbsp Golden Syrup
– 350g self-raising flour
– 200g caster sugar
– 1tsp bicarbonate of soda
– 1tsp ground ginger
– 1tsp mixed spice (I didn’t have any so didn’t include this, and I think they were better without; I wouldn’t use it in future batches either)
– 1 egg
Melt the butter and treacle together and leave to cool a little. Prepare baking trays with grease proof paper and preheat the oven to 180 degrees (160 if it’s a fan oven)
Weigh out all the dry ingredients, and pour the melted butter and golden syrup into a big bowl. Then mix the dry ingredients into the melted mixture, a bit at a time. Add the egg once you’ve added a bit of flour and it will mix in much easier.
Use a teaspoon to measure out little balls of dough. They don’t have to be very neat – they’ll form neat discs when they’re cooking.
Cook for 10 minutes until golden on top. They look quite puffed up when they’re in the oven, but as soon as you get them out of the oven they’ll sink to form the classic ginger nut appearance. Cool them on a wire rack, but let them cool down on the tray before attempting to lift them up and put them on the rack – if the bottom sticks then just put it gently back, press a little and try again when it’s a bit cooler.
I may have forgotten to set the time for the last six. Oops!