Happy New Year everyone! After a much needed break (otherwise known as intensive wedding crafting) we’re back in action – it’s so lovely to be back. I hope you all had a fabulous Christmas and New Year and that 2014 is off to a wonderful start.
But now, into the baking!
Even when it’s this hot, I can’t stop myself from sitting down with a hot cup of tea each evening. Yip, even on those revoltingly muggy nights we’ve had recently you’ll find me perched on the couch armed with a cup of tea while I wind down for the evening. Sometime I can even convince Kevin to take part in this little evening ritual – but it takes the lure of biscuit!
While I’m not one to turn down any biscuits, there are some that just go better with a hot cup of tea (or coffee) – one of which is a bit of a Kiwi favourite. I bet you know exactly which one I’m talking about… the humble gingernut, of course!
So with our cookie jar looking a little empty I decided to try my hand at making homemade gingernuts. And you know what? I think I like them more than the store-bough variety – though it’ll take a little more ‘testing’ to confirm!
Like all good gingernuts, these biscuits are packed with flavour – and the great thing is you can make them as gingery as you like! Not only are they delicious, but they’re super quick to make and bake too. I’m sure you’re going to love them.
Unlike store-bought gingernuts, these cookies stay reasonably soft to the bite making them perfect for eating on their own. This made me a little nervous about the whole dunking-them-in-tea thing though – what if they sogged apart? There’s nothing worse than having soggy biscuit floating in your drink. So I tested them, and guess what? They held together perfectly!
The bonus is you get around 40 biscuits from a single batch of cookie dough – that’s enough to sustain even the biggest cookie fiend (his name’s ‘Kevin’ in our house)!
I hope you enjoy them as much as we did. Happy baking everyone!
Recipe adapted from Bake by Allyson Gofton
- 2 cups flour
- 1 cup caster sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking soda
- 125g butter, diced
- 1 egg
- 2 tsp golden syrup
- Preheat oven to 160 degrees Celsius and line two baking trays
- Sift together flour, sugar, ginger, cinnamon and baking soda. Add butter and mix until flour resembles find breadcrumbs – this can be done by rubbing between your fingertips or using a the low setting of a stand mixer.
- Make a well in the centre and add egg and golden syrup. Mix until combined and firm dough forms.
- Roll teaspoonfuls of mixture into balls and place on baking trays.
- Bake for 12-15 minutes or until golden and firm to the touch. Allow to cool slightly on baking tray before transferring to wire rack to cool.