Traditional gingernuts

When I remember back to raiding my grandmother’s baking tins, more often than not there was a supply of gingernuts. These classic kiwi biscuits are such a treat and will no doubt be enjoyed by all.

Ingredients:

• 340g plain flour
• 1 level tsp bicarbonate of soda
• 2 level tsp ground ginger
• 100g butter
• 160g light brown sugar
• 4 tbsp golden syrup
• 1 large egg, beaten

Method

Pre-heat oven to 180°C.

Line the baking trays with grease proof paper.

Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs. Stir in the sugar than the syrup and the beaten egg. Bring it all together to form a smooth pastry dough.

On a lightly floured surface roll out the dough to be about 8mm thick. Using a 2” straight-sided round cutter, cut out biscuits until all the biscuit dough is used up. Place on baking trays ensuring enough room is left for slight expansion of the biscuit.

Chill on the baking trays for 20 minutes in the fridge.

Cook for 10-15 minutes until golden brown. Remove from the tray with palette knife and place on a cooling rack.