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Ginger Lovers’ Gingernuts

The perfect partner for your cupper, or seasonal giving made easy. Either fill the tins or give away these decadent delights 

Recipe Rebekah White, Photography Amanda Reelick

Double ginger make these biscuits a spicy hit. The soft dough means they always turn out perfectly round. 

1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/4 cup golden syrup
2/3 cup rice bran oil
1 tsp vanilla essence
1 cup wholemeal flour
1 cup white flour
2 tsp baking soda
1 tsp cinnamon
2 tsp ginger
1/2 tsp ground cloves
1 cup crystallised ginger, finely sliced

Preheat oven to 180°C. Whisk the sugars, egg, golden syrup, oil and vanilla essence together until well combined. Sift in the flours, baking soda and spices. 

Mix to form a soft dough. 

Roll into small balls and place on a baking tray. Press slices of crystallised ginger into the top of the balls, close together — the biscuits will expand as they cook and the ginger will spread apart. Bake for 12-15 minutes or until golden brown. Cool on the tray before transferring to a wire rack.

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