Archive forApril, 2008
Alison Holst’s Gingernuts
 (50-70 biscuits) NZ
100g butter, melted
1 tsp golden syrup
1 cup (200g) sugar
2 tsp ground ginger
1 egg
1 tsp baking soda - level, no lumps
1¾ cups (200g) flour
Melt butter. Heat Tbsp in hot water, stir golden syrup into butter.
Add in sugar, ginger + egg; mix well with fork.
Mix baking soda into room temperature (not warm) mixture.
Add unsifted flour; stir to make a soft, workable dough.
Use tsp to make small balls; lightly flatten with floured fork.
Preheat oven to 180°C.
Bake about 10 mins til golden brown.
Cool; store in airtight containers.