Friday, June 12, 2009

Foodie Friday - Gingernut biscuits

Foodie Friday has managed to drag me back in front of the computer screen. We have had guests from Australia for a week and then Mr Bee headed off to Luxembourg for business so I have been moping about the place after a house full of people and noise down to just me and the little Bs; not that they aren't capable of making more than enough noise.

Thankyou once again to Designs by Gollum for hosting Foodie Friday. I look forward to participating and checking out everybody's recipes.


2 cups plain flour
1/2 teaspoon of bicarbonate of soda
1 teaspoon of ground cinnamon
2 teaspoons of ground ginger (I like my gingernuts 'hot' so I always add one more teaspoon for good luck)
1 cup of caster sugar (I don't like these biscuits too sweet so I usually add 3/4 cup of sugar instead of the whole cup)
125g softened butter
1 egg, lightly beaten
1 teaspoon golden syrup - I add 1 tablespoon as it gives the biscuits a more caramelly (is that even a word?) flavour

Sift all the dry ingredients into a large bowl and then rub in the soft butter. If you leave the butter out overnight (provided you are not in a Queensland Summer or it will swiftly turn to a yellow puddle on your bench) it will make rubbing the butter in much faster. Stir in the egg and the golden syrup and mix well. I like to take the mix out of the bowl at this point and knead it. By kneading the dough the biscuit seem to cook better and 'crunch-up' well; I'm sure some cheffy type could tell you the why and how of this all I know is that it seems to work. Roll teaspoon of the mix into a ball in your hand and flatten slightly with a fork. Fifteen biscuits should fit comfortably on a large baking try i.e. the biggest one that will fit in your oven - I'm too lazy to go and find the tape measure and measure my tray :) Bake in a 160 *C/325 *F/ Gas Mark 3 for 20 minutes or until lightly browned. Do set a timer as they tend to over brown quite quickly. Cool the gingernuts on the tray. This should make about 45-50 biscuits; they keep well in an airtight container.

I made a double batch on the last half term holidays and B1, B2 and B3 managed to eat the lot on three days; oh they would have disappeared faster had I not hidden them ;)


  1. We call them ginger cookies -- but I love the term "gingernut biscuits" and I may start calling them that as well -- I like a gingery biscuit as well and have you ever considered using crystallized ginger in addition to the powdered kind? -- gives a great extra boost of flavor!

  2. These sound wonderful. Thank you for sharing your recipe and instructions. Have a wonderful day.

  3. My husband would love these cookies, We use to make these types of cookies for Christmass.
    They are very yumy.

  4. I haven't made ginger cookies in ages... I must try yours! Happy Foodie Friday! Have a great weekend ~ Susan

  5. They sound delicious so no wonder the little Bs were eating them so quickly:)

  6. I haven't made anything ginger since gingerbread boys last christmas. It sounds like a great recipe - very thick and easy to work with. ~ Robyn

  7. Hello!
    I'm just arrived here through other blogs, I had a quick look, such a beautiful place you live in!
    Your biscuits looks delicious!
    Have a lovely weekend,
    Michela - Italy

  8. I am going to love making these ginger biscuits. My friend Kathy would love them with her tea--I'll tell her to pop over for the recipe.
    Your blog is so much fun to visit.

  9. Hi,
    glad to hear you have had some Aussie visitors, I had missed your blogs over the last week. Will have to give your gingernuts a try.


  10. Hello I am Gollums friend Kathy and she is right I would love some gingernuts with my tea and I am going to make caramelly my new word for this week, I love that word lol. happy Monday, Kathy.