Thursday, 24 November 2011

Gingernuts - Old School Post Of The Month

OK I know I'm bad, I said I would do this post every month and I haven't for a couple...but it's back! And just in time for the end of the month so I can do another next month, and as it's Christmas I have loooooads of classic family bakes I'll be knocking up.

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 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

  1. Preheat the oven to 170 degrees celcius/325 f/gas 3
  2. 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.
  3. Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon.
  4. 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.)
  5. Arrange on three buttered baking trays evenly spaced allowing them to spread.
  6. Bake for 15-20 minutes (I did 20), until a golden brown. You may need to turn the baking trays halfway through.
  7. Leave the biscuits to cool for a couple of minutes on the trays before transferring them to a wire rack to cool completely.
  8. Eat! Nom!
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  1. I will let you off as you have posted such DIVINE ginger biscuits! These would be great for our Tea Time Treats event!
    They looks amazing and I am a ginger nut!

  2. I love gingernuts! They are great crush up for the base of a cheesecake too x

  3. Yum I love gingernuts! I know what you mean about the spices, they make it smell like holidays. I cant wait to make a gingerbread house, I look forward to seeing yours.

  4. LOVE gingernuts! You have got me in the mood to make some!


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