Ginger Nuts

Classic sweet Ginger Nuts lightly spiced with cinnamon and ginger and baked until crunchy.

5 from 8 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serves

Calories: 123kcal

Cost: $5

Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Sift the self-raising flour, bi-carbonate of soda, cinnamon and ginger into a large bowl.
Add the melted butter, golden syrup, brown sugar and egg and mix to combine.
Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
Press the dough balls down lightly with a fork.
Bake for 10 minutes or until golden and crunchy.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough.
Store in an airtight container at room temperature for up to 5 days.

Preheat oven to 180 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Place the butter, golden syrup and brown sugar into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2. Scrape down the sides of the bowl.
Melt for a further 2 minutes, 80 degrees, Speed 2. Leave to cool slightly.
Add the self-raising flour, bi-carbonate of soda, ginger, cinnamon and egg to the Thermomix bowl and mix for 20 seconds, Speed 2.
Scrape down the sides of the bowl and repeat.
Form heaped teaspoon-sized balls with the dough and place onto the baking trays leaving a 8cm gap to allow for spreading.
Bake for 10 minutes or until golden and crunchy.
Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough.
Store in an airtight container at room temperature for up to 5 days.

RECIPE NOTES & TIPS

Make sure your self raising flour and bicarbonate of soda are fresh for the crunchiest and crispest biscuits!
Golden syrup is readily available in supermarkets, however you can substitute it with corn syrup, honey or maple syrup. You can even make your own golden syrup if you like.
Try sprinkling a little raw sugar over the top before baking for an extra crunch (optional).
Leave plenty of room on the baking trays for spreading, place gingernuts at least 8 cm apart as you want them to be nicely rounded biscuits, not square!
Keep an eye on them when baking, you want them baked until crunchy (but not over baked and hard).
Storing - store your ginger nut biscuits in an airtight container at room temperature for up to 5 days (they will soften over this time).
Freezing - ginger nuts can be wrapped well in an airtight container and frozen for up to 1 month.