gingernuts
Alison Holst cookbooks are very well known in New Zealand. My first ever recipe book was one of hers & I now have both of her compendiums. I still turn to her recipes first because I know they work. This is my tweeked version of her gingernuts, which I've been making for 30 years.
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yield
24 serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For gingernuts
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100 gbutter
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1 Tbspgolden syrup (rounded)
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1 csugar
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2 tspground ginger
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1 tspvanilla essence
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1large egg
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1 3/4 cflour
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1 tspbaking soda
How To Make gingernuts
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1Beat butter until it is creamy (soften in the microwave for 20 seconds if its hard). Add the sugar & cream together (about 3 minutes).
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2Add golden syrup, egg & vanilla essence. Beat.
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3Sift in flour, ginger & baking soda. Beat to combine.
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4Use a 1 Tablespoon measure to scoop out dough & roll into balls. Place on a lined baking sheet, 2" apart to allow for spreading. Flatten with a fork (you want them about 1cm thick)
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5Bake at 180C for around 10 minutes or until golden brown.
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