GINGERNUTS

GINGERNUTS

Gingernuts are a bit of a childhood favorite, especially dunked in a hot drink.

This is a recipe I’ve made before and loved. The deep flavours added by the molasses and the heat from the three types of ginger and the pepper are amazing.

I baked them for longer because I like them really hard and crispy.

Makes about 35

INGREDIENTS

2 cups flour
1/2 teaspoon salt
2 tablespoons ground ginger
1 teaspoon ground mixed spice
1/4 teaspoon ground black pepper
200g butter, softened
1/2 cup brown sugar
3 tablespoons blackstrap molasses or treacle
1/4 cup finely chopped crystallised ginger
2 teaspoons finely chopped fresh ginger
1/2-3/4 cup raw sugar

METHOD
1. In a medium bowl, whisk together the flour, salt and spices until well combined. Reserve.

2. Cream the butter and brown sugar until pale brown and fluffy. Beat in the molasses until well combined then beat in the crystallised and fresh ginger. Fold in the reserved dry ingredients in three parts, mixing until just combined each time.

3. Scrape the dough on to a large piece of plastic wrap and pat together to form a large disk. Refrigerate for at least an hour or up to 24 hours.

4. Preheat the oven to 170C and line biscuit trays with baking paper. Put the raw sugar in a small bowl. Roll a generous tablespoonful of dough (about 25g) into a ball. Press down into the sugar to flatten then put side by side on the prepared tray, sugar side up, with a small space between each.

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5. Bake each tray of biscuits for 12-15 minutes or until the biscuits are just starting to colour around the edges. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to one week.