OK so there isn't really much for the thermomix in this but it is such a yummy biscuit I thought I'd share anyway.
I couldn't get it to knead in the TM. It's quite a dry mix so I found I needed to turn the mixture out onto the bench to knead and pull the dough together.
I did it! Put on interval setting to incorporate the egg and syrup. And have amended the recipe below.
Ginger Nuts
300 g plain flour
225 g castor sugar
1/2 tsp bicarb soda
1 tsp cinnamon
pinch salt
2 tsp ground ginger
125 g butter
1 egg
1 tsp golden syrup
Preheat oven to 160 deg C.
Put the flour, sugar, bicarb, cinnamon, ginger and salt into the TM bowl and sift on spd 5 for a couple of seconds.
Add butter and mix on spd 8 for 5 seconds until mix is of a fine crumb consistency
Mix egg with syrup and add to TM bowl. Combine on interval setting for 30 seconds or so.
Tip onto bench top and work into a ball.
Roll into small balls and place onto greased oven trays.
Place in oven approx 15 mins.
Cool on tray.
Makes around 42.
From The Australian Women's Weekly Original Cookbook, c1970
ETA: ooops you'll be wanting a photo. These were rolled by my 6 year old. I would've got a smoother result
Eta: incorporate the egg and syrup using the interval setting. Have amended the recipe above.
members' comments
Tam - really yummy. I didn't bother mixing the syrup and egg - just threw them in and mixed on interval speed for 40 secs instead of 30 secs! Next time I'll add extra ginger as we like them really gingery. Thanks!
Delightful Den - Tam I make gingernuts from another recipe that I have taken to using fresh ginger with. I peel a 2.5-3 cm, piece of ginger and quarter it then grind it in the TM on speed 6-7 for a few seconds. Scrape down and add remaining ingredients. They come out really gingery.
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