Recipes

Gingernuts

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
200 g Laucke Wallaby Flour 1¼ cups
7 g Bicarbonate of Soda 1½ tsp
3 g Ground Ginger ½ tbsp
3 g Mixed Spice ½ tbsp
3 g Ground Cinnamon 1 tsp
50 g Butter or Margarine ⅕ cup
100 g Demerara Sugar ½ cup
135 g Golden Syrup ⅓ cup

Method

  1. Preheat oven to 190°C.

  2. Sift the flour, bicarbonate of soda and spices into a mixing bowl.

  3. Melt the butter or margarine, sugar and syrup in a saucepan over low heat.

    DO NOT ALLOW TO BOIL.

  4. Pour the hot mixture into the dry ingredients and mix thoroughly.

  5. Allow the mixture to cool until stiff enough to handle, then roll into small balls.

  6. Place onto prepared baking trays.

  7. Baking temperature 190°C.

  8. Baking time 10 minutes or until a dark golden brown.

  9. After baking allow the biscuits to cool on the trays for a minute, before transferring them to a wire rack to cool completely.

  10. Yield 30 at 15 grams each.

  • Sweet Bread
  • Yield: 30 at 15 grams each
  • Bake: 10 minutes
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