Old School Gingernuts
Makes 16
Takes: 30 mins to 1 hour
Do you remember gingernuts?
This is my version of those old school gingernuts that are slightly chewy but crunchy around the edges.
Ingredients
200g self raising flour
1 teaspoon bicarbonate of soda
85g light muscovado sugar, plus a little extra for sprinkling
1 tablespoon ground ginger (I love it gingery)
1 teaspoon ground cinnamon
really good pinch of freshly grated nutmeg
100g butter, cut into small cubes and softened
75g golden syrup
Method
Preheat the oven to 180°C / 350°F / gas 4 and line 2 baking sheets with parchment paper.
Sift the flour, bicarbonate of soda, sugar, ground ginger, ground cinnamon and nutmeg together.
Rub in the butter so it resembles breadcrumbs.
Stir in the golden syrup, mix it together and form it into a dough.
Divide into 16 pieces and roll them into small balls.
Flatten with the palm of your hand or base of a glass and place on the parchment paper.
Sprinkle with a little extra sugar and press lightly with your fingers.
Bake in the oven for 10 – 15 minutes or until golden brown.
Leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
