So now, let’s get back to today’s recipe. Gingernuts are biscuits that are flavoured with dry ginger powder and are very delicious. Despite the fact that I am not such a biscuit fan I loved these. The golden syrup lends a nice caramel taste to them and the ginger (although I was hesitant about the amount of ginger powder to be added) gave this amazing flavour to them. I loved them! Hope you like them too!
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Amazingly delicious ginger biscuits with a hint of caramel flavour are so festive in nature that you must include them in your Christmas baking!
- 350 grams all purpose flour maida
- 3 teaspoons of baking powder
- 1 teaspoon baking soda
- pinch of salt
- 200 grams caster sugar
- 1 tablespoon dry ginger powder * see notes
- 125 grams unsalted butter at room temperature
- 75 grams golden syrup
- 1 egg lightly beaten
- 1 teaspoon orange zest
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Preheat oven to 160 degrees C. Line 2-3 large baking sheets with baking parchment
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Sift the flour, sugar, baking powder, baking soda and pinch of salt into a bowl.
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Melt the butter and golden syrup together in a saucepan (or you can microwave it in a microwave safe bowl). Cool slightly and pour into the sifted ingredients.
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Beat the egg and orange zest together and pour this mixture into the flour mixture.
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Using your fingers mix everything together and form into a dough. The dough will be slightly crumbly but its okay.
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Divide the dough into 30 even sized balls (weigh the dough and divide it into 3 parts and then further divide each part into 10 balls - use a weight scale for accurately sized balls)
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Lightly flatten the dough balls and place them well apart on the baking sheets and bake in the preheated oven for 15-18 minutes or until golden
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Remove and transfer the biscuits carefully onto a wire rack. Allow to allow to cool completely before transferring into an airtight container.
Do not reduce the ginger powder as it does give a nice aroma and flavour to the biscuits even though you may feel it is too strong initially. For an egg less version you may increase the butter by a tablespoon and skip the egg. Reduce the baking time by a minute. Golden syrup is added to cookies usually as it provides the moisture and sweetness to them. If you don't have golden syrup you can substitute it with two parts corn syrup and one part molasses. A quick Google search will help you with making golden syrup at home but I guess you will require corn syrup.
Can we mk it eggless? Pls help.
shireen … pl give the equivalent alernative to golden syrup and corn syrup ?
in India it is vey difficult to get these esp. a place like m'lore.
@ Amita: You can skip the egg and add a little extra butter (about 2 teaspoons extra)
@ Maria: You can substitute the golden syrup with honey
Hi Shireen, I tried this recipe for Xmas kuswar and it was awesome. I used honey instead og golden syrup.
Thanks for all your detailed recipes.
God Bless.
Lydia Fernandes
How do the cookies crack?
@ Connie: Cookies crack due to the chemical reaction during baking. A lot of factors contribute to it – stiffness of the dough, temperature of the oven and the amount of fat (butter or shortening) and sugar used.
@ Lydia: I am so glad that you liked these cookies! Yes, honey is a good substitute, glad that it worked for you! Thanks for the feedback!! Happy New Year!
Hi Shireen,
I tried this biscuit.One problem i faced is it has became soft once cooled down.Could you let me know how is that please.
Thanks in advance.
Hi Nisha,
I guess you removed the biscuits a bit too early then or the batter was too soft…Sometimes the temperature of the oven varies from oven to oven. Please try this recipe again and leave the biscuits a bit longer in the oven