Martins Mums Gingernuts Food

GINGERNUTS

Steps:

• In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
• Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
• Preheat oven to 150°C.
• Sift in the flour and ginger and mix well. The mixture will be quite loose.
• Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
• Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.

GINGERNUT BISCUITS

Steps:

• Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
• Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
• Sift flour and ground ginger into sugar mixture and stir well.
• Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
• Remove from the oven and transfer to a waire rack to cool completely.

GO NUTS ABOUT MY GINGERNUTS

Steps:

• combine butter, sugar and golden syrup in pan.
• stir over heat until butter is melted.
• remove from heat.
• stir in sifted dry ingredients.
• stand until mixture feels warm to the touch.
• roll 2 level teaspoons of mixture into balls.
• place on greased oven trays, about 3cm apart.
• flatten slightly.
• bake in moderate oven about 12 minutes or until browned.
• loosen biscuits.
• cool on trays.
• (can be made a week ahead, store in an airtight container, can freeze).