Every Christmas we bake well over 400 gingerbread for gifts for family and friends. The downside to this for my girls is that I refuse to make gingerbread biscuits throughout the year. I discovered this recipe for gingernut biscuits in the Australian Women’s Weekly Baking Collection Book. After making a few changes the girls enjoy these biscuits for afternoon tea at least once a week. I have tried making them using Rice Malt Syrup instead of golden syrup but the flavour is just not there so I just gave in and used the golden syrup. If you wish to make them gluten free just substitute the wholemeal flour for gluten free flour.
![IMG_0594[1]](http://www.backtofoodbasics.com/wp-content/uploads/2014/09/IMG_05941.jpg)
- 90 g quality butter
- 1/3 cup Coconut Sugar
- 1/3 cup golden syrup
- 1 1/3 cups Wholemeal Flour
- 3/4 teaspoon bi carb soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
In a medium saucepan melt the butter with the coconut sugar and golden syrup and stir until smooth. Remove from heat and stir in sifted flour, bi carb and spices. Mix until well combined. Roll rounded tablespoons of mixture into balls and place on a lined baking tray. Bake in 180 degree oven for 10-12 minutes.
