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Ginger Biscuits (otherwise known as Ginger Nuts) must be the Irish equivalent to Esther’s Pepernoten – spicey, really crunchy and perfect to dunk into a cup of tea. This is my grandmother’s recipe and I have been eating these ever since I can remember! It makes up to 80 biscuits, but don’t worry, they will disappear fast.
- 225 grams of butter
- 340 grams of demerara sugar or other brown (you can use white if stuck, or in France I use cassonade)
- 1 generous tablespoon of golden syrup — honey does not work as well
- 1 egg
- 450 grams of self raising flour (or use plain and add baking powder)
- 2 tsp ginger (depending on taste)
- 1 tsp cinnamon (depending on taste)
Cream the sugar and the butter and add the egg and the golden syrup. Sift in the flour and the spices. Make little balls with you hands (I always have volunteers for this part), place them on a buttered tray and press them down. Bake for about 15 minutes at around 170°C degrees.
PS. Whilst I was putting together the post, I had a little search on the internet for Ginger Nut recipes and found this little video. I always forget that baking is actually just science. Who knew that more butter makes a chewy biscuit and more sugar a snappy one?!