I'm not a massive biscuit eater, don't get me wrong I love them, but would rather have a slice of cake - although one biscuit that I do genuinely love is a gingernut. Apparently I was given quite a few when I was teething...so it stands to reason I still love them :)
Also as I KEEP mentioning it's coming up to Christmas, and I absolutely love getting the festive spices out to use in baking which I don't do too much in other seasons, and my favourites are definitely ginger, cinnamon and cloves so I'll try to get more baking in that uses these. I will be making gingerbread houses over the next month so I literally cannot wait for the house to be full of the smell of Christmas!
Back to the recipe, I have to say I only made them last night and quite a few have disappeared already, I just love them. They also keep for quite a while in an air-tight container and I love that they got the crackle effect on the top which is like the gingernut trademark, I don't know why but I always feel surprised when my bakes turn out how I want them to...I also got to give my new Mason Cash mixing bowl it's first use so yay :)
- 350g self raising flour
- 1 tbs ground ginger (I used nearly 2 as I didn't have any stem ginger in the house)
- 1 tsp bicarbonate of soda
- 200g caster sugar (I used Tate & Lyle soft brown sugar as I though it would go with the recipe better)
- 115g unsalted butter
- 85g golden syrup
- 1 medium free range egg, beaten
- 35g (2 pieces) stem ginger, drained and finely chopped
- Preheat the oven to 170 degrees celcius/325 f/gas 3
- Sift the flour, ground ginger, bicarbonate of soda into a mixing bowl. Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm.
- Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon.
- When thoroughly combined, roll the mixture into 24 walnut balls using your hands. (Mine made 30 and I would squash them down a bit, I found mine weren't as flat as I would have liked.)
- Arrange on three buttered baking trays evenly spaced allowing them to spread.
- Bake for 15-20 minutes (I did 20), until a golden brown. You may need to turn the baking trays halfway through.
- Leave the biscuits to cool for a couple of minutes on the trays before transferring them to a wire rack to cool completely.
- Eat! Nom!