From the Heirlooms divider · Handed down
Ginger Nuts
Crackle-topped, snappy and fiery with ginger. Made for dunking, and strong enough to survive it.
- Prep15 mins
- Cook12 mins
- Serves24
- DifficultyEasy
Photo: Veganbaking.net, CC BY-SA 2.0 · Photo: Phil and Pam, CC BY 2.0
From the tin
Hard ginger biscuits have been baked in Britain for centuries, and every region had its own version. They were made firm on purpose, to be dunked in a cup of tea without falling apart. Many a family has argued over the correct dunking time, and many a biscuit has been lost to the bottom of the mug in the process.
Ginger NutsServes 24 · Heirlooms
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Line two baking trays.
- Melt the butter and golden syrup together in a small pan, then leave to cool for a few minutes.
- Mix the flour, sugar, ginger, bicarbonate of soda, cinnamon and salt in a bowl.
- Pour in the melted butter and syrup and stir to a firm dough.
- Roll into 24 balls, place well apart on the trays and flatten slightly with your fingers.
- Bake for 10 to 12 minutes until spread, cracked on top and deep golden. They harden as they cool.
