Recipe: Crunch Munch Gingernuts

Gingernuts, slightly chewy, slightly crunch, traditional British biscuits. Yum!
Hmmm, how many can I get away with taking??

We seriously needed cheering up this afternoon… we’ve all had really bad colds and coughs and we’re feeling very sorry for ourselves. We couldn’t even get to our Home Ed group today because we felt so rotten…   Times like these call for some sweet treats, but I really didn’t feel like doing any major baking activity.  Thank goodness, then, that this ginger biscuit recipe is one of the fastest I know.  You can start baking them and be eating them (albeit a bit hot!) within 20 minutes, no problem.  And we just about had enough treacle too!

Gingernuts

  • Servings: 18-20 small cookies/biscuits
  • Difficulty: easy
  • Print

Gingernut biscuits

Ingredients

  • 50g butter
  • 50g soft dark brown sugar
  • 50g golden syrup
  • 50g treacle/black strap molasses
  • 175g plain flour
  • 1 heaped tsp baking powder
  • 1 level tsp ground ginger

Method

  • Preheat your oven to 180C,/350F/Gas 4.  Line 2 baking sheets with baking parchment, or, if you don’t have parchment, grease them lightly.
  • Put the butter, sugar, syrup and treacle in to a large pan (large enough to stir in the flour in later), and melt together very slowly, until you have a gloopy, very dark brown, syrup.  Don’t let it get to hot or it will turn into toffee!
  • Take the pan off the stove and allow to cool for a minute or two.  Then stir in the flour, baking powder and ginger with a wooden spoon.   Stir together thoroughly until you have a pretty firm dough.
  • Take heaped teaspoon-sized pieces of dough, roll them into balls and place them, widely spaced, on your baking sheets.  I usually get 9 or 10 on each sheet.  Flatten the balls slightly until they are about 1cm (about 1/2 inch) thick.
  • Put in the oven for about 12 minutes (check after 10!).  When they are that lovely ginger biscuit colour, and risen and cracked on the surface take them out of the oven, and press the tops down with a fork.
  • Leave to cool for a few seconds on the sheet then transfer to finish cooling (if  you can wait that long!) on a wire rack.

All that sugar has definitely helped us to get through until dinnertime.  The boys even had the energy to play a few games of Skid the Squirrel on CBBC Wild.. giving me a chance to have a quick sit down… bliss!

10 thoughts on “Recipe: Crunch Munch Gingernuts

  1. Nom. I had to tweak my Tesco order when you posted this, didn’t have any treacle! Will be nice to have biscuits waiting for my little schoolie when she gets home tomorrow.

      1. Thanks 🙂 I can now report these are indeed delicious! Need a couple of tweaks at my end, though, they are just slightly too treacly for my lot (obviously too sweet a tooth, oops), and my oven is a bit more ferocious so 10mins is plenty. Also Magic Liner is brilliant, they just slide off. I think I’ll make a batch again tomorrow to send home with my sister – my dad LOVES gingernuts and they’ll make a nice treat for when he gets back off his hols at the weekend. How long do they keep in an air-tight box, do you know? Or are they always scoffed too quickly? 😉

  2. Our new fave for last minute school lunch baking, whipped them up last night and two of the kids had already found them on the way to school and invited their friends over this afternoon to get more, nice being close to school but afternoon tea gets bigger and bigger!

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