Ingredients
-
200
-
1
-
1
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Gingernut Biscuits,Another recipe from the family cookbooks that I inherited from my Mother and my Grandmother. I can almost smell these baking when I close my eyes and think of Gran. A “memory” recipe as well as a yummy treat. If you make these into very little balls, about the size of an oversized marble or a gobstopper then you will get the cookies as shown in my photograph, and the centers will be ever so slightly chewy. These are traditionally a very hard crisp biscuit (cookie) made for dunking into tea or coffee, and the bigger you make the balls the crunchier the end result. Usually I store these in an airtight container to keep them crisp, but if you made some of these crunchier and you want them REALLY chewy after all, just leave some out of the container for a while and hey presto… divine which ever way you prefer them. ZWT REGION: New Zealand.,Just buy a packet of griffins gingernuts theyre liek 2$ wot,These are lovely and I will make again, my first attempt are almost cakey ? The look like cookies but are almost spongy in the middle maybe too much flour? Or bicarb?
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Pre Heat Oven to 350f (180c). |
|
2
Done
|
Cream the Butter and the Sugar. |
|
3
Done
|
Add the Golden Syrup and the Dry Ingredients. |
|
4
Done
|
Mix Everything Together and Roll Into Little Balls. Put Onto a Greased Baking Tray, Pressing the Balls Down Very Slightly With a Fork. |
|
5
Done
|
Bake at 350f and 180c For 15 Minutes. |
|
6
Done
|
Cool on a Wire Rack and Keep in an Airtight Container Once Cold. |
