old fashioned ginger nut biscuit
250g butter 200g (1 cup, firmly packed) soft brown sugar
250mls (1 cup) golden syrup or treakle for a darker biscuit
3 tsps ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
1 tbs boiling
water
450g (3 cups) plain flour, sifted
Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
Combine butter, brown sugar, golden syrup, ginger and cinnamon in a large saucepan and stir over medium heat until
well combined. Heat, stirring frequently, over medium heat until almost to boiling point and then remove from the heat.
Pour the butter mixture into a large bowl and set aside for 10 minutes to cool slightly.
Dissolve the bicarbonate of soda in the boiling
water and then stir into the butter mixture. Add the plain flour and stir with a wooden spoon until
well combined.
Use a teaspoon to spoon the mixture onto the lined baking trays to form rounds about 1 1/4 inches or 3cm in diameter. Leave plenty of room for each to spread.
Bake in preheated oven for 10 minutes or until a medium golden brown. Remove from oven and cool on the trays. Repeat with the remaining mixture. Store in an airtight container. ps when made on treacle they seem to be nice and crunchy
Notes
Cooking: 10-12 mins (for each batch). Don't burn them