Whenever I hear someone say gingernuts, I can’t help but think of that scene in Hot Fuzz where the crazy cult-leader is facing off against Simon Pegg in the model village, and has taken hostage a 10 year-old red-headed boy called Aaron Aaronson. He grips the kid a bit tighter, pulls a gun and says, “stay back, or the gingernut gets it!”.
Despite this, gingernuts are brilliant biscuits. And yes, I mean biscuits, not cookies. Although, if you want to get technical, I suppose it could be either, and personally I think cookies sound nicer than biscuits, but I hear a few people who know my well gasping from my lack of Anglophilia, so I’ll stop now… I wouldn’t want to shock anyone!
Anywho, this recipe is adapted from a lovely little book Bluebells Cakery. It’s a pretty little book that I picked up from the library, basically because it’s pretty and that’s all. Yes, I realise that might seem a little ridiculous, but there you have it. At least I’m aware of it, right?
Back to gingernuts…I think ginger is often one of those foods that divides people: there are the ginger lovers (ginger nuts, if you will), and the ginger-actually-makes-me-gag people. I think I used to be the latter, but thank goodness, I am now the former. Sweet, savoury, I love it – although not raw, that’s too far.
My point though, is that I think people are immediately put off eating anything with ginger in the title unless they are real ginger nuts, because as a strong flavour, people tend to assume the worst of anything ginger-titled and steer clear out of sanity slash self-preservation. And I must say, I do understand this: as a former ginger-makes-me-gag-er, I can fully sympathise with the fear that that lovely-looking baked thing might possible contain a large amount of ginger, sitting, waiting to catch me out and ruin my experience of said baked good.
But I think you should try these! Yes, they have ginger in them. Yes, I can understand that you may not like ginger. But maybe that’s because you’ve never eaten it in a way that you like – who knows, you may be pleasantly surprised by these little beauties! And if you’re really not keen, omit the crystallised ginger and see how you go!
225g plain flour
1 tsp bi carb soda
3 tsp ground cinnamon
4 tsp ground ginger
85g caster sugar
125g unsalted butter
100g golden syrup
1/3 cup crystallised or uncrystallised ginger (ie. not fresh ginger!), roughly chopped
1/4 cup extra caster sugar for rolling
- Preheat oven to 180C, fan-forced and line two baking trays with baking paper.
- Combine flour, bi carb, cinnamon, ginger and sugar in a large bowl.
- Melt butter and golden syrup in a small saucepan. Add ginger to warm.
- Pour the butter mixture into the flour mixture and combine thoroughly.
- Place extra caster sugar in a small bowl and roll tablespoonfuls of dough together, then roll in the extra caster sugar.
- Place on trays about 3cm apart. No need to flatten.
- Bake for 15-20 minutes.
- Remove from oven and allow to cool completely.
Ginger: I used uncrystallised ginger from Aldi – it comes in a small plastic bag with the other dried fruit
Cooking time: Keep an eye on them – the bi carb means they’re likely to brown quickly and you don’t want them to burn!
Storage: Store in an airtight container for about 5 days. They will soften over time.
Best enjoyed… fresh with a cup of tea!