Ginger nuts

Ginger nuts
Makes: 35
Prep time:
Cook time:
Total time:
  • 225 gr butter
  • 175 gr brown sugar
  • 1 tbsp preserved ginger syrup
  • 1 egg
  • 350 gr self-raising flour
  • 1 tbsp grated fresh ginger
  • 3 stem ginger pieces
  1. Preheat the oven to 190°C and line a baking tray with baking paper.
  2. Cream the soft butter and the sugar until airy and fluffy.
  3. Add the egg and preserved ginger syrup and mix until incorporated.
  4. Fold by hand the self-rising flour into the batter.
  5. Chop the preserved ginger pieces, grate the fresh ginger and stir into the batter.
  6. Chill the batter if needed to make it easier to work with.
  7. Divide the batter with a spoon into walnut size portion, flatten them lightly with a fork and place them on the baking tray at least 5 cm apart.
  8. Bake the ginger cookies for 15 min in the oven or until golden brown. Let them cool and store them in an airtight container.
Stuff to know
Make sure the butter is at room temperature to make creaming it easier.
Make sure you space them apart during baking, because the cookies will spread out.
The cookies will harden when cooling.
You can make self-raising flour by adding 32 gr of baking powder to each 1kg plain flour.