Gingernut biscuits would have to be one of my top five favourite biscuits when I was little. Even as I got older I still enjoyed them but prefer anything home made over store bought. So to satisfy my Ginger craving I thought I would have a go at making the almost tooth breaking biscuits from my youth 🙂
I made these biscuits with homemade Golden Syrup so they are not as hard as the commercial versions. To get the really dark colour and extra crunch use Molasses instead of Golden Syrup. You will also need to press the biscuits flat and add an extra 5-10 minutes cooking time.
Personally I like my teeth and don’t like giving the dentist any more money than I need to so I make them a little softer than I remember them 🙂
Ingredients
- 400 grams Plain Flour
- 240 grams Butter
- 175 grams Caster Sugar
- 20 grams ground Ginger (1 heaped tablespoon)
- 120 grams Golden Syrup/Molasses
- 1/2 teaspoon Bi Carb Soda
- 2 tablespoons Milk
Pre heat your oven to 180 degrees and line 2 baking trays.
Thermomix Instructions
Cream the butter and sugar at speed 4/30 seconds. Scrape down the sides of your bowl and repeat speed4/10 seconds. Add syrup, flour, ginger, bi carb and milk and mix speed4/30 seconds. Scrape down sides of bowl and repeat speed4/10 seconds.
Conventional Instructions
Cream butter and sugar using an electric beater until smooth and creamy. Add remaining ingredients and stir with a spoon until combined and smooth.
Roll teaspoons of the mixture into balls and dredge through some extra caster sugar (the sugar is optional-I think they are plenty sweet enough but it gives them the appearance of the commercial biscuits). Place biscuits on a baking tray and gently press down with a fork to flatten. Bake for 10-20 minutes depending on your desired level of crunch. Transfer to a tray to cool and store in an airtight container.
Enjoy 🙂
