Fancy a mid morning snack, or an afternoon tea-dunker? If you're a fan of Arnotts Gingernuts these fresh, spicy homemade biscuits will blow your mind! Fresh out of the oven they are a warm and sweet treat, and once cooled they are deliciously crunchy with a soft, chewy centre.
4 tablespoons golden syrup 1 and 1/3 cups plain flour 3/4 teaspoon bi-carbonate of soda 1 tablespoon ground ginger 1 generous teaspoon ground cinnamon Pinch of ground clove
Preheat oven to 180 (160 fan forced) and grease trays or line with baking paper.
Sift flour, bi-carb and spices into a mixing bowl.
Melt butter, syrup and sugar in a saucepan, stirring until it reaches a smooth consistency. Then add mix wet to the dry ingredients, mix thoroughly and leave to cool for 15 minutes.
Roll teaspoons of mixture into small balls, place on tray a few centimetres apart and flatten slightly.
Cook for 10 minutes then allow biscuits to cool on tray.
Alternatives: 1. For a crunchier biscuit leave for an extra few minutes in the oven.
2. For a gluten free option replace the plain flour with a gluten free flour of your choice (spelt, rice, the supermarkets sell one now which I think has a maize base). Without the gluten the biscuits won't hold their shape so you can make them in paper muffin cups, or alternatively add a small amount of gum such as guar or xanthum (1/8 teaspoon to each cup of flour).