Nuts about Gingernuts
As a huge ginger fan and slightly compulsive eater of these super crunchy and wonderfully gingery biscuits, I thought I’d share my favourite recipe for gingernuts, based on one by the eternally fantastic Delia Smith.
The recipe makes 16 biscuits and I recon a batch can be made from start to finish in less than half an hour, so a ginger craving can be satisfied in a matter of minutes
110g or 4oz self-raising flour
1 heaped teaspoon of ground ginger
1 level teaspoon of bicarbonate of soda
40g or 1 and a half oz granulated sugar
50g or 2 oz margarine
2 tablespoons golden syrup
Preheat the oven to 180°C (fan oven)/ 190°C/ Gas Mark 5 and lightly grease a large baking sheet
Sieve the flour, ginger and bicarbonate of soda into a bowl to thoroughly mix the dry ingredients. Mix in the sugar and then rub in the margarine with tips of your fingers until the mixture is crumbly. Next add the syrup and mix together to form a stiff dough.
Divide the mixture into sixteen. With me being a slight perfectionist, I ended up weighing the mixture and dividing it into equal pieces which came to 15g per biscuit. Roll each piece into a little ball and place them on the baking tray, leaving a large amount of space between as the biscuits spread quite a lot. Flatten each ball slightly with the back of spoon and bake in the centre of the oven for 10 to 15 minutes or until spread out and attractively cracked.
Cool on the baking tray for around ten minutes and then transfer to a wire rack to cool fully. Store in an air tight tin and try not to eat them all at once. I particularly love them with a strong black coffee, which I am enjoying right now