About this recipe:These ginger nut biscuits are wonderfully soft and chewy. I make them big, but feel free to make them into smaller biscuits if you'd like.
275g plain flour
1 dessertspoon ground ginger
1 teaspoon bicarbonate of soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
125g butter, softened
200g caster sugar
1 tablespoon water
4 tablespoons black treacle
2 tablespoons caster sugar
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Method Prep:15min › Cook:10min › Extra time:25min › Ready in:50min
Preheat oven to 180 C / Gas mark 4. Sift together the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together the butter and 200g sugar until light and fluffy. Beat in the egg, then stir in the water and treacle. Gradually stir the sifted ingredients into the treacle mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the biscuits 2 inches apart onto an ungreased baking tray, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Super yummy. Dough moister than expected, but may have put a little too much treacle in. Stuck in fridge for 1/2 hour and that helped. Realised I have no idea what size a walnut is as I ended up with 37 small plus 4 large (4-inch) cookies. But whole family likes them (even 2-year-old who turned up her nose at store-bought ginger nuts in the past). Definitely a keeper recipe.
- 04 Dec 2011