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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Gingernuts ~ Ginger Biscuits
- 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
- Preheat oven to 160 degrees C. Line 2-3 large baking sheets with baking parchment
- Sift the flour, sugar, baking powder, baking soda and pinch of salt into a bowl.
- 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.
- Beat the egg and orange zest together and pour this mixture into the flour mixture.
- Using your fingers mix everything together and form into a dough. The dough will be slightly crumbly but its okay.
- 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)
- 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
- Remove and transfer the biscuits carefully onto a wire rack. Allow to allow to cool completely before transferring into an airtight container.
The nutritional values are only indicative.