My Gingernut Biscuitscookies 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.

HARD GINGER NUT BISCUITS

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

GINGERNUT BISCUITS

Steps:

• Pre heat oven to 350°F (180°C).
• Cream the butter and the sugar.
• Add the golden syrup and the dry ingredients.
• Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
• Bake at 350°F and 180°C for 15 minutes.
• Cool on a wire rack and keep in an airtight container once cold.

MY GINGERNUT BISCUITS/COOKIES

Steps:

• Sieve the flour, baking soda, ginger, and cinnamon into a bowl.
• Combine the margarine, brown sugar and honey in a microwave proof bowl and heat until sugar is dissolved.
• Add the margarine mix to the flour mixture & combine well.
• Divide into 16 pieces and roll into balls with the palms of your hands.
• Place on a baking paper lined tray and flatten slightly with a fork.
• Bake at 180'C/350'F for approx 15minutes.
• Remove from tray and cool on a rack.

GINGER COOKIES (GINGER NUTS)

Steps:

• Preheat oven to 350°F.
• Beat eggs and syrup together.
• Beat in butter.
• Sift in dry ingredients and mix well.
• Scoop out tablespoonsful of dough and coat in sugar.
• Bake for 13 minutes.
• Cool on wire rack.

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.