Gingernuts-The Dunkers

I guess that its a bit of a NZ tradition that gingernuts are the biscuits that are known for being dunked in a hot cup of tea or coffee. Can't say I ever really got into dunking probably because I never really mastered the art, I always ended up with half a biscuit at the bottom of my cup of tea, so I gave up. There is a bit of an art to dunking, too long and you loose the biscuit, not long enough and biscuits still hard.


Thought I'd have a go at making gingernuts today, easy to make, recipe said makes 50 so thought that would last in the tin for at least half a day!!. I only managed to get 30 out of this recipe and they very just average biscuit size so where the 50 estimate comes from who knows. Sometimes with baking its the simple recipe that's the nicest. I find that some of the new recipes are just too elaborate. Don't get me wrong I love new ingredients/combinations but sometimes the result is just not worth the hassle.


They were quite nice, crunchy, good ginger taste, not as hard as bought ginger biscuits and everyone liked them. Just watch the cooking time if you make them. I baked for 12 minutes but they were a little too brown on some of the edge.



GINGERNUT BISCUITS

125g butter

1/2 cup brown sugar

1/3 cup golden syrup

1 1/2 cups flour

1 tabelspoon ground ginger

1 teaspon baking soda

1 teaspoon cinnamon

1/2 teaspoon mixed spice


Melt the butter, sugar and golden syrup over a low heat, remove from heat stir in the sifted dry ingredients, cool for 15 minutes then roll into balls flatten with a fork and bake at 180 c for 12 minutes (maybe a bit less) cool on trays.