James Moffatt
These cookies, basking in the warm glow of spices like ginger and cinnamon, are the quintessential tea-time treat.
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Ingredients
Gingernut biscuit
Method
Gingernut biscuit
1.Preheat oven to 180°C. Line 2 oven trays with baking paper.
2.In a small saucepan, combine butter, sugar and golden syrup. Stir over a low heat until melted and combined. Transfer to a large bowl.
3.Using an electric mixture, beat mixture until light and fluffy. Allow to cool slightly.
4.Sift flour, spices and soda together. Fold into butter mixture until well combined.
5.Roll tablespoonfuls of mixture into balls. Arrange on trays, allowing a little space between each. Flatten slightly with a fork. Bake for 12-15 minutes, until golden. Transfer to a wire rack to cool.
