Mel's Gingernuts
Alison Owens
There really is nothing quite like tea and biscuits, especially the kind that are made for dunking! These lovely chunky biscuits are quick to make and may disappear just as quickly...!
• 4 oz butter
• 3 oz golden syrup
• 7 oz caster sugar
• 12 oz self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 egg
• 2 pieces stem ginger
Melt the butter and golden syrup together in a pan over low heat. Set aside to cool a little while you prepare remaining ingredients.
Measure sugar, flour, soda, and ground ginger into a large bowl, stir to combine.
Finely chop the stem ginger.
Add melted butter and syrup mixture to bowl, along with the egg and stem ginger and work together into a dough.
Roll dough into 26 walnut sized balls and place onto greased baking trays. Bake at 160c for about 17 mins, until golden brown. Cool on a wire rack.