Ingredients Jump to Instructions ↓

  1. Ginger Nuts

  2. Yield: 16 biscuits

  3. 4 oz self raising flour

  4. 1 ts slightly rounded ground ginger

  5. 1 ts bicarbonate of soda

  6. 1 1/2 oz granulated sugar

  7. 2 oz margarine

  8. 2 tb golden syrup

  9. Preheat oven to 190 degC (375 degF, Gas Mark 5).

  10. Lightly grease a large baking sheet.

  11. Sift flour, ginger and bicarbonate together into a bowl. Add the

  12. sugar and then lightly rub in the margarine until the mixture is

  13. crumbly. Add the syrup to make a stiff paste.

  14. Divide the paste into 16 equal pieces and roll them into slightly

  15. flattened balls. Place them on the baking sheet, leaving plenty

  16. of room as the biscuits spread quite a bit when they cook. Flatten

  17. the balls slightly with the bak of a spoon and put in the hot oven

  18. to bake for 10-15 minutes. During baking the biscuits spread out

  19. quite a bit and crack.

  20. Cool on the sheet for 10 minutes, then on a wire rack until cold.

  21. Store in an airtight tin, if you can bear to stay away from them

  22. that long.


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