Monday, November 2, 2009
My Husband loves these. He calls them "Fiona's Gingernuts" and sings the old Griffins gingernut song. "Fiona's Gingernuts are so spicy, made from her own recipe. There are no gingernuts taste quite the same, ask for Fiona's ginger nuts by name"!
I use an Alison Holst recipe but add a bit more flavour!!
Makes about a dozen medium size biscuits (I use two trays)
1 household TBSP golden syrup
1 cup sugar
2 tsp ground ginger
1/4 tsp allspice
1 tsp vanilla
1 large egg
1 3/4 cups plain flour
1 tsp baking soda
Preheat oven to 180 C
Melt butter, golden syrup and sugar in the microwave or a pan on the stove but remove from heat as soon as the butter has melted (stir a bit in the microwave and definitely on the stove - it melts quicker and you won't burn the bottom of the pan)
Add ginger, allspice, vanilla and stir. Add egg and stir quickly so it doesn't start to cook. You may have to cool the mixture a bit, before you add the egg, for a few minutes if it got to hot at the beginning.
Sift in the flour and baking soda. Mixing well. (I tend to hold the last half cup or so of flour and add it after I have given the rest a good mix. Each time the recipe seems to need a different amount of flour as it will depend on the egg size, how melted it is etc)
Roll into balls (add a bit more flour if it is too sticky) about a dessert spoon of mixture and place on baking paper lined trays. (or lightly greased). The mixture will flatten and spread while cooking so there is no need to flatten them but you must allow plenty of room. That is why I use two trays and only put about 16 on one tray.
Bake for about 10 minutes until golden (Watch for the colour you want but don't burn them) If you want to save time cook both trays at a time swapping them around half way through cooking.
Leave to cool a little on the tray and then cool on wire rack. Keep in air tight container.