These crunchy ginger nut biscuits have a nice crunch and hit of ginger. They never last for long in my house and I am frequently asked when I will bake the next batch. Eat, store or wrap as a great gift for birthdays, Mother's and Father's Day, or Christmas.
Ingredients 50g butter
4 tbsp golden syrup
1/3 cup brown sugar
1 1/2 cups self raising flour
2 tsp ground ginger
Preheat the oven to 190 degrees. Line a chopping board and 3 baking trays with baking paper.
Combine the butter, golden syrup and brown sugar in a saucepan and stir on medium heat until the sugar has dissolved, approximately 4 - 5 minutes.
Stir in the ground ginger for 1 minute. Remove from the heat and set aside to cool slightly for 2 minutes.
The mixture will look glossy and not grainy when dissolved
Sift the flour into the saucepan with the melted butter, golden syrup and brown sugar mixture and stir until combined.
The dough will be warm when combined
Roll the dough into a long 3-4 cm wide cylinder.
Cut the dough into 3-4 cm pieces and roll it into balls using wet hands. Place on the baking tray and gently press in the centre of each ball. Leave enough room between the balls for the biscuits to spread.
Bake for 12 - 15 minutes or until golden brown and cool on wire racks.