For as long as I can remember my family have been buying Ginger Nut biscuits. The traditional flavour and tough texture which can withstand a dunking into liquid is what has helped this classic withstand the test of time.
The Ginger Nut or Ginger Snap as it is often referred to in the U.S. is a simple biscuit flavoured with powdered ginger and usually a variety of other spices, most commonly cinnamon, molasses and nutmeg. They’re fairly spicy biscuits, but the taste develops in your mouth, ending with a wonderful ginger taste. When Brooke makes these biscuits, she uses cinnamon to enhance the spicy flavour, as she is also rather partial to Speculaas, a Dutch spiced shortcrust biscuit.
When baking the biscuits you want them to be a rich golden brown. Cooking for 15 – 20 minutes will leave you with biscuits that are a lovely balance between snap and chew, rather than “teeth-breaking”, like so many store-bought ones. The golden syrup also helps give the biscuit its texture.
The simple ingredients and easy steps make these biscuits the perfect treat to make on a cold winters day to have with a cuppa. Plus your house will smell amazing!
- 150g butter
- 250 g sugar
- 1 tablespoon golden syrup
- 1 egg
- 250g flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 teaspoon groundginger
- 1 teaspoon cinnamon
- Preheat the oven to 180ºC.
- Mix together butter and sugar until pale and creamy.
- Mix in golden syrup, egg and combined dry ingredients.
- Roll into balls, roughly 1 heaped tablespoon and place on lined baking trays allowing enough room for biscuits to spread. Do not flatten.
- Bake for 15 to 20 minutes until rich golden brown.