Name: Gingernuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 90 gram butter, chopped; 1/3 cup (75g) firmly packed light brown sugar; 1/3 cup (115g) golden syrup or treacle; 1 1/3 cup (200g) plain flour; 3/4 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 1 tablespoon ground ginger; 1/4 teaspoon ground cloves

Gingernuts

These cookies, basking in the warm glow of spices like ginger and cinnamon, are the quintessential tea-time treat.

Makes 10 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

90 gram butter, chopped

1/3 cup (75g) firmly packed light brown sugar

1/3 cup (115g) golden syrup or treacle

1 1/3 cup (200g) plain flour

3/4 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 tablespoon ground ginger

1/4 teaspoon ground cloves

Method

1.Preheat oven to 180°C (160°C fan). Grease two oven trays; line with baking paper.

2.Place butter, sugar and syrup in a small saucepan; stir over low heat until butter is melted. Remove from heat, stir in sifted dry ingredients; stand until mixture feels warm to touch.

3.Roll one level tablespoon of mixture into balls (you should have 10 balls). Place 3cm apart on trays; flatten slightly with your hand.

4.Bake about 12 minutes or until browned. Loosen biscuits; cool on trays.

Store gingernuts in an airtight container for up to one week.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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