I love gingernuts but it is very hard to find a recipe that has that old fashioned gingernut taste. When you find it, it is pretty exciting. This recipe is excellent. The biscuits really taste like the gingernuts I remember from my childhood.
The recipe is from HOMECOOKED Favourite recipes from Australian Kitchens.
It is a book of contributions from home cooks sponsored by ABC Local Radio. The recipe for gingernuts was contributed by Miss Margaret Corfield from Brooweena, Queensland. The speil at the beginning of the recipe includes a note from Ms Corfield where she advises that her Nanna had made the recipe since 1934. If it is good enough for Nanna Corfield, then it is certainly good enough for me.
- 600g plain flour, sifted
- 2 tablespoons ground ginger (that is 40 mls)
- 2 teaspoons bicarbonate of soda
- 330 g sugar
- 185g melted butter
- 250 mls golden syrup
- 1 egg
- In a bowl sift the flour, ginger and bicarbonate of soda
- In a separate bowl, mix the sugar, melted butter, golden syrup and egg
- Pour the wet ingredients into the dry ingredients
- Mix well
- Roll into balls, place on greased tray and flatten
- Bake for 20 minutes at 160°C, then turn off the oven but leave the biscuits in for another half hour or so. This ensures they are nice and hard, just as a gingernut should be.