Gingernuts

My husband commissioned me to bake a ginger biscuit to have a home made alternative to his favourite teatime treat. He loved it when it was still fresh and crunchy, but I loved it when it became soft after 4-5 days in the biscuit tin.

Gingernuts 

Ingredients
350 g self-raising flour
pinch of salt
200 g caster sugar
2 tbsp ground ginger
1 tbsp chopped steamed ginger
1 tsp bicarbonate of soda
125 g butter
75 g golden syrup
1 egg, lightly beaten
1 tsp grated orange rind

Preheat the oven to 160C and lightly grease several baking sheets.

Sift together the flour, salt, sugar, ginger, steamed ginger and bicarbonate of soda in to a large bowl. Heat the butter and golden syrup together in a saucepan over a very low heat until the butter has melted. Leave to cool slightly, then pour it onto the dry ingredients. Add the egg and orange rind and mix thoroughly to from a dough.

 

Using your hands, carefully shape the dough into 30 even sized balls.

Place the balls on the baking sheets, spaced well apart, then flatten them slightly with  your fingers.

 

Bake in the preheated oven for 15-20 minutes, then carefully transfer the biscuits to a wire rack to cool.