Gingernuts

Another recipe from my mother's old recipe book. It appears to be one she developed herself, rather than one she got form someone else. These biscuits (cookies) are very soft when they come out of the oven but firm up as they cool.

There are no eggs in this recipe, making it easy to make a smaller batch.

Ingredients

• 120g Butter (the original recipe said 4oz)
• ¾ cup Golden Syrup (I use an oil spray in my measuring cup to prevent any syrup being stuck in the cup)
• 3 tablespoons Boiling Water
• ½ cup Sugar
• 420g Flour (the original recipe said 2 heaped cups)
• ¾ teaspoon Baking Soda
• ½ teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger
• 2 teaspoons Mixed Spice

Method

1. Mix butter and golden syrup with the boiling water.
2. Add in sugar.
3. Add all other ingredients (sifted) and mix well to a rather stiff dough.
4. Roll into little balls and put onto a cold greased tray. Allow room for them to spread slightly. (I use baking paper instead of greasing the tray.) Flatten slightly.
5. Bake for 10-12 minutes in an oven preheated to 190°C.
6. Carefully transfer the fragile biscuits to a cooling rack.

I hope you enjoy them. They are not as hard as commercial gingernuts and can be enjoyed without needing to dunk them or risk breaking your teeth.
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