Friday, 27 July 2012

Friday Food Lust - Gingernut Biscuits

homemade ginger cookies

For me, the gingernut is the King of all Biscuits. Not only is it perfect for dunking in a cuppa, but the retro, nostalgic feel to it makes it strangely comforting. It reminds me of long, hazy summers spent at my grandparents' house - I would always sneak into the kitchen and steal my Grandpa's biscuits (always gingernuts) from the tin.

Anyway, I've finally finally got a recipe for Gingernuts which I love! Since I like to share these things with you, here you are...

One recipe for the perfect gingernut biscuit!

Enjoy dunking,

Sam x


(Serves 24)

275g plain flour
1 tbsp ground ginger
1 tsp bicarbonate
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
125g butter
200g caster sugar
1 egg
1 tbsp water
4 tbsp black treacle
2 tbsp caster sugar

gingernut biscuit recipe


1) Preheat your oven to 180C, then sift together the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt into a mixing bowl. Set aside.

2) In a separate bowl, cream together the butter and the 200g of caster sugar until the mixture is light and fluffy. Next, beat in the egg, then slowly stir in both the water and treacle.

3) Take your sifted ingredients and gradually stir into the treacle mixture. Now you're ready to shape your biscuits!

4) Depending on how big you want your biscuits, shape the dough (I tend to go with walnut sized balls), then roll them in the remaining 2 sugar. Place the biscuits, with plenty of room in-between, onto an ungreased baking tray, then flatten ever-so slightly.

5) Bake for 8 to 10 minutes and allow to cool before serving with a cup of tea and a good book!