Name: Ginger nuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 60g (3 tbsp) butter, at room temperature; 220g (1 cup) caster sugar; 53.60 gm golden syrup; 1 egg, lightly whisked; 225g (1 1/2 cups) plain flour; 1.25 gm cream of tartar; 2.50 gm bicarbonate of soda; 5.00 gm ground ginger; 2.50 gm ground nutmeg; 1/4 tsp ground white pepper; 0.60 gm salt

Ginger nuts

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Delicious ginger nut biscuits with a one-week shelf life, perfect for impromptu guests.

Ingredients:

60g (3 tbsp) butter, at room temperature
220g (1 cup) caster sugar
53.60 gm golden syrup
225g (1 1/2 cups) plain flour
1.25 gm cream of tartar
2.50 gm bicarbonate of soda
2.50 gm ground nutmeg
1/4 tsp ground white pepper
0.60 gm salt

Instructions:

Preheat your oven to 180°C and prepare a baking tray by lining it with non-stick baking paper.
In a medium mixing bowl, use electric beaters to blend the butter, caster sugar, and golden syrup until fully combined. Mix in the egg until the mixture is pale and creamy, about 2-3 minutes.
Combine flour, cream of tartar, bicarbonate of soda, ginger, cinnamon, nutmeg, pepper, and salt in a bowl. Mix into the butter until just combined using a wooden spoon. Use your hands to form a firm dough.
Roll small spoonfuls of the mixture into balls, spacing them about 6cm apart on the lined baking tray (as the biscuits will spread when baked). Bake in the preheated oven for 12-13 minutes, or until they turn golden brown.
Allow the biscuits to rest on the tray for 5 minutes, then transfer them to a wire rack to cool. Repeat this process in 2 more batches with the remainder of the mixture.

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