Gingernut Biscuits
(1)
25 mins
Here's a healthier version of a traditional favourite. You can buy fancy-shaped cutters and let the kids cut out gingerbread figures, stars or Christmas trees. Chopped dried fruit or nuts make good decorations.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 12
- 85 g plain flour
- 85 g wholemeal flour
- 1/2 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 60 g butter
- 80 ml golden syrup
Directions
Prep:15min ›
Cook:10min ›
Ready in:25min
- Preheat oven to 190ºC. Lightly grease a large baking tray. Sift plain and wholemeal flours, bicarbonate of soda, ginger and cinnamon into a bowl, tipping in any bran left in the sieve.
- Place butter and syrup in a pan and melt over low heat, stirring occasionally. Pour mixture onto dry ingredients. Stir, working mixture into a firm dough.
- Break off a walnut-sized lump of dough; roll into a ball in the palms of your hand. Flatten to 6 cm in diameter and place on baking tray. Repeat with remaining dough. Alternatively, roll out dough on a floured work surface and cut out decorative shapes.
- Bake for 8–10 minutes or until slightly risen and just browned. Cool on baking tray for 2–3 minutes or until cookies are firm enough to lift without breaking; transfer to a wire rack to cool completely. Store in an airtight tin for up to 5 days.
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Reviews and ratings
Global ratings:
(1)
Reviews in English (1)
1
This was a quick and easy recipe to make. Happy with the flavour/texture of this biscuit. Am trying to cut down on sugar so this was a bit healthier like the recipe suggests. - 29 Jan 2016 (Review from Allrecipes AU | NZ)