Ginger Nut Biscuits
These delicious little morsels have been shared with us by Tenina Holder from Cooking with Tenina. They are store-bought favourites for many – now it's time you make them from home!
Recipe Tester Feedback: "Oh my goodness, these biscuits are good! I think they are the best thing I have ever made... I can't stop eating them! So yummy! They taste and look just like bought ones." - Bec
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Dairy
Preparation Time 20 minutes
Cooking Time 20 minutes
Makes 55-60 biscuits
Can be frozen
- butter - 250g, unsalted, cubed (*or DF spread)
- brown sugar - 250g, dark
- golden syrup - 250g
- cinnamon - 1 tsp, ground
- pepper - 1tsp, finely ground black
- ginger - 2 tsp, ground
- vanilla bean paste - 1 tsp
- lemon - 1/2 tsp, oil
- self raising flour - 400g
- baking powder - 1 tsp
- Preheat oven to fan forced 160C and line 3-4 baking trays with baking paper.
- Place butter (250g), sugar (250g), golden syrup (250g), cinnamon (1 tsp), pepper (1 tsp) and ginger (2 tsp) into the bowl. Program 7 minutes / 100C / Speed 3.
- Add vanilla (1 tsp), lemon oil (1/2 tsp), self raising flour (400g) and baking powder (1 tsp) to the bowl. Blend Speed 8 / 40 seconds.
- Spread out onto silicone mat to cool down quickly.
- Make small balls, about the size of a walnut, and place evenly on the prepared trays.
- Using a piece of baking paper and your machine's measuring cap, press each cookie to flatten it into a nice round shape. Use the baking paper to prevent the dough from sticking to the measuring cap.
- Bake for 20 minutes or until dark brown and well cooked.
- Leave in turned off oven to harden – if you want to crack a tooth, the longer the better!