These can be made with regular flour if gluten free is not an issue. They are firm and should be quite chunky and gingernut like. Perfect for dunking. They are a good gift for a hard-to-buy-for person.
Makes 26–28 biscuits
Prep Time 10 minutes
Cooking Time 25–30 minutes
Ingredients
- 125g butter, softened
- ¼ cup brown sugar
- 3 tablespoons golden syrup
- 1 teaspoon baking soda
- 1 tablespoon boiling water
- 2 cups gluten-free flour
- 1 tablespoon ground ginger
- 12 pieces crystallised ginger
Method
- Preheat oven to 180°C. Line two oven trays with non-stick baking paper.
- Beat the butter, brown sugar and golden syrup together until fluffy and creamy.
- In a small dish or cup, stir the baking soda and boiling water together. Add to the butter mixture. Add the flour and ground ginger, mixing well.
- Rinse the crystallised ginger pieces in boiling or really hot tap water to dissolve the sugar coating.
- Dry on paper towels then chop finely. Add to the mixture, mixing in well.
- Roll spoonfuls of mixture into small even-sized balls (about the size of a walnut), and place on the prepared trays, pressing flat with a wet fork.
- Bake for 25–30 minutes until quite dry and golden looking. Cool on a wire rack and store in an airtight container.
