Fiery little ginger biscuits, perfect for crumbling over ice cream or dunking into tea. Ginger nuts should pack a real flavour punch so don't skimp on the spice. This recipe makes a lot of biscuits, but the dough can be frozen for up to a month.
Ingredients
175g plain white flour
175 wholemeal spelt flour
2½ tsp ground ginger
½ tsp cinnamon
¼ tsp allspice
scraping fresh nutmeg
pinch salt
100g cold unsalted butter, cubed
90g soft brown sugar
75g golden caster sugar
1 large egg
2 tbsp golden syrup
2 tbsp molasses or treacle
2cm piece fresh ginger, peeled and finely grated
Demerara sugar, for sprinkling (optional)
Instructions
Preheat the oven to 180 degrees C fan. Line two baking trays with baking parchment.
In a large bowl, combine the flours, spices and salt. Rub the cubes of butter in with your fingertips until the mixture resembles very fine breadcrumbs. Stir in both sugars.
In a small bowl, stir together the egg, golden syrup, molasses or treacle and ginger. Stir this wet mixture into the dry, gently kneading until you have a soft, smooth dough.
Lightly flour a clean work surface and roll the dough out to about 5mm thick. Use a 5 or 6cm cutter to stamp out biscuits - you should get about 60 in total - before placing on the tray. Sprinkle with a little Demerara sugar, if you like.
Bake for 7 - 9 minutes until golden and the kitchen smells toasty and of ginger. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Will keep in an airtight container for about a week.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/04/07/ginger-nuts/