Gingernuts

GINGERNUTS

INGREDIENTS

125g Butter (room temp)

225g Caster Sugar

280g Self-raising Flour

1 tablespoon Ground ginger

1 teaspoon Bicarbonate of soda

1 egg

2-3 Tablespoons Golden syrup (I used 3 for a crunchier biscuit 

METHOD

• Pre-heat your oven to 180C
• Get your cookie tray lined with parchment or a silicone sheet (makes life easier)
• Mix your dry ingredients , flour, ginger, bicarbonate etc in a bowl
• Beat your sugar, butter and golden syrup until mixed, then add your egg and finally your dry flour mix.
• Using a small ice cream scoop or melon baller scoop out some cookie dough.
• Place 6 cookies four fingers apart on your cookie tray.
• leave plenty of room as these cookies will spread.
• Bake for 15minutes, check after 12minutes if they are golden brown.
• They puff up while they bake but collapse when they are removed from the oven to cool.
• Leave on the tray for about a minute before you move them as the cookie dough is very soft and floppy. They firm up as they cool .
• Place on a rack to cool completely while you click the kettle on for a brew! Perfect match.