A very easy straight forward recipe…
The Molases was my idea as I had some and thought I’d give it a try, makes them darker but they did turn out a bit more chewy in the centre, so for the second batch I stuck to the golden syrup. As for the amount of ginger, of course the more you add the more gingery they will be… Hands up, I did also add a smidgen of ginger syrup from a jar of stem ginger for even more gingeryness. Next time I will try some of the stem ginger finely chopped too but then I guess they can’t be called Ginger Nuts as it may effect the texture and make them a bit chewy too.
100g plain flour, sifted
½ tsp baking powder
½ tsp bicarbonate of soda
3 tsp ground ginger
20g granulated sugar or Demerara Sugar
20g golden caster sugar
2 tbsp golden syrup or ½ Molasses ½ Golden Syrup (optional)
50g unsalted butter, melted
Method
Preheat the oven to 170°C and line two large baking sheets with baking paper.
Combine the flour, bicarbonate of soda, baking powder, ground ginger, granulated and golden caster sugar in a bowl.
Create a well in the middle of the dry ingredients and pour in the melted butter and golden syrup.
Stir everything with a wooden spoon until the mixture comes together into a dough (you might want to use your hands to bring it together in the end).
Roll the dough into 16 balls (about 15g each if you want to be precise) and place them onto the prepared baking sheets. Leave a bit of space between each biscuit to allow for some spread in the oven.
Press the dough gently to the flatten the balls a little, then bake in the preheated oven for 12-14 minutes until firm and golden. Don´t worry if they still seem a little soft, they will harden as they cool.
Leave the ginger nut biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
I also make what I think is a killer ginger cake using Stem ginger plus the syrup and some Belvoire Ginger Cordial.
