08 Jun Ginger Nuts
Winter is the perfect time for tea by the fire with a spicy biscuit in hand. Ginger Nuts are one of my favourite. These have the tang of ginger with crunchy peanut butter adding to the flavour.
2 cups wholemeal flour
1/4 cup brown sugar
3 teaspoons ground ginger
1/2 cup olive oil
1/2 golden Syrup
5 tablespoons peanut butter (I used a crunchy version from my local grocer – Fourth Village )
1 teaspoon baking soda
1 tablespoon hot water
1/4 cup crushed peanuts
parchment paper to line tin.
- Preheat oven to 180 degrees Celsius.
- Line biscuit tray with parchment paper.
- Combine dry ingredients, wholemeal flour, brown sugar, ground ginger.
I often use a whisk to blend dry ingredients it’s a good way to break up the brown sugar that can be a little clumpy.
- Place olive oil, golden syrup and peanut butter in a heavy bottomed pot.
- Gently warm over on the stove to combine oils and syrup. Do not boil, this should take less than a minute.
- Remove from element, place to one side.
- Dissolve baking soda in a tablespoon of warm water.
- Add soda and water to dry mix.
- Add oils and syrup to dry mix.
- Stir all ingredients till you have a moist dough.
If the dough is a little crumbly at this stage add a dash more olive oil ( peanut butter can tend to run drier if it’s not a fresh jar, so use your own judgement here)
- Roll 16 balls , try to be consistent with size.
- Flatten with a fork, sprinkle with crushed nuts (optional topping)
- Place in the oven for 12-15 minutes (make sure you check at the 12 minute mark as biscuits can go from perfect to burnt very easily).
- Leave on the tray for 2-3 minutes then place on a wire rack to cool.
Ginger Nuts will become a family favourite. Everyone will want to help cook them, it’s always fun to let the kids help to roll the biscuit balls, even if this can be messy. My childhood cooking experiences have stayed with me for life, you really never forget these basic skills.
Recipe by Catherine Carr