GINGERNUT BISCUITS (Makes 4 dozen) Oven 180C
2 cups Self Raising Flour
2 Teaspoons ginger powder
1 teaspoon bi-carb soda
125g butter (soft)
1 cup castor sugar
1 tablespoon golden syrup
1 egg - beaten
sugar for rolling
Place castor sugar, golden syrup & butter in TM. Cream for approx 3 mins on speed 4 or 5, scraping with spatula as you go.
Add egg & carb soda. Process for a few secs to combine and then add flour & ginger. Process for about 90 secs using the spatula to help.
Roll into 48 balls and then toss the balls into sugar. Place balls onto a greased or papered tray and bake for approx 12 mins or until golden brown.
These biscuits keep well in an airtight tin.
Members' commentsbrazen20au - OK, the dough tastes good, the biccies smell good, they look good... we loved them too!
I've put the gluten free version on my blog.
http://brazen20au.blogspot.com/2009/06/gingernut-biscuits-gf-tmx.htmlJD - had to compromise as I didn't have enough ginger powder (I remembered what Bron said, never not do a recipe because you don't have the right ingredient so I used 1 tsp ginger, 1/2 tsp cinnamon and 1/2 tsp nutmeg) and they were delicious. Cooked them 15 minutes so they were nice and crunchy. Will use 3 trays next time, not 2 as they mostly joined together but that wasn't a problem. Thanks for posting this recipe.
cookie - these are lovely. I make all my biscuits in the TMX now. Usually I just throw everything in and go for it.
We don't like ginger very much so I substituted cocoa and a bit of ginger and mixed spice. They were very popular.
Chelsea - Delish! Thanks for posting the recipe.
jessiesgirl - just made these GF and all I can say is YUMMO.
Have a few questions because my recipe made 37 big ones:
1. did you just do small teaspoon rolls?
2. did you flatten them down?
3. what temp do you bake yours on because I did mine on 180 degrees?
4. how do you stop the addiction??
thanks for the wonderful recipe and the revision for GF.
Trudy - Yes I do roll them into balls approx a teaspoons full at a time. I like to really drench them in sugar and once the dough goes onto the tray I usually top up the sugar and no, I do not flatten them out they seem to do that while they are cooking.
I bake them in a moderate oven which is 180C or 350F.
busterman - Really good. I added a teaspoon of freshly grated ginger for a real ginger kick. Fantastic. Well done.
Uni - thanks Trudy.
