ginger nuts

by Barry Lewis


100g Self Raising flour (2/3 cup)
1tsp ground ginger
1tsp bicarb of soda
3tbsp sugar
50g butter (1/4 cup)
2tbsp golden syrup (corn syrup)

In this video recipe you can learn how to make your very own ginger nuts (I think in some Countries these are called ginger snaps?!). These biscuits are quite nostalgic to me and remind me of dunking them in my Nans cup of tea when I was growing up – I hate tea, but the strong ginger taste hid that and the dunking made them a bit more soggy!

To make the ginger nuts it’s very simple indeedy… start off by pre-heating your oven to 190C or equivalent (see my cooking temperature conversion chart), into a big bowl combine your self raising flour, ginger, bicarb of soda then give it a little stir together to combine.

Next up add the sugar into the bowl, then stir this through again. Plonk in your butter and give it a good rub together with your fingers forming it into crumbs keep working until fully combined in there. Add in the golden syrup (corn syrup) you may need a little more than 2tbsp as you want to try and bond the ingredients together so stir well with a spoon until its merged. With the syrup all in there and combined, roll into a large ball shape.

Pull off little ball pieces from the dough and roll into golf ball size balls, sit them on a baking tray well spread apart and bake in the oven for 12 minutes until golden brown. Allow the ginger nuts to cool fully before nibbling on them – tastes just like the real thing!

Just a note I think corn syrup is clear so you may want to use light brown sugar instead of white to get a nice gingery colour to the ginger nuts.

Enjoy folks!