Thursday, July 12, 2012

Ginger Nuts

Ginger Nuts
An all time favourite is this good old "Ginger Nut" biscuit ...crisp, crunchy, ginger, any time of the day with or without the excuse of a cuppa.

  • Cream together 150 grams of room temperature butter, 225 grams of brown sugar and a teaspoon of vanilla paste until well combined and smooth.
  • Add and egg and a desert spoon of fresh grated ginger and continue to beat until pale and fluffy.
  • Add to the mix 185 grams of plain flour, 1 tablespoon of ground ginger and 1/4 teaspoon of bi-carb soda which have been sifted.
  • Roll teaspoons of the mix into balls and into demerara sugar and place on baking paper lined trays allowing plenty of room for spreading.
  • Bake in a 180 oven until golden brown on the edges for about 10 minutes.

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