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Gingernuts (Source: Simon Holst)

Simon Holst

From Simon Holst

For about 60 small biscuits:
Cost per batch: $2.60
Time to prepare: about 30 minutes - including baking
100g butter
1 rounded household Tbsp golden syrup
1 cup sugar
1- 2 tsp ground ginger
1 tsp vanilla essence
1 large egg
1 3/4 (240g) cups flour
1 tsp baking soda

Heat oven to 180?C (170?C fanbake), with the rack just below middle. Line a baking tray with baking paper or a Teflon liner.

Melt the butter in a medium-sized pot or microwave dish. Remove from heat when melted. Dip an ordinary tablespoon into hot water, then measure the syrup with it. Add the syrup, sugar, ginger (use more for a stronger flavour) and vanilla. Add the egg, then mix well with a stirrer or wooden spoon. Sift in the flour and baking soda, then mix everything together again.

Stand pot or bowl in cold water to cool the biscuit mixture so it is firmer. With wet hands, roll teaspoonfuls of biscuit mixture into small balls. Put these on the prepared baking trays, leaving room to spread. Bake 1 tray at a time, for about 10 minutes, until golden brown. While biscuits are warm, lift them onto a cooling rack. When cold, store in an airtight container.

First Aid: If your biscuits don't spread, you have used too much flour. If they spread too far, you have not used enough flour.



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