Ginger Nut Biscuits Recipe
These easy Ginger Nut Biscuits make a yummy snack or lunch box treat. The mixture and cooked biscuits are both freezer friendy and regular and Thermomix instructions are included.
Servings: 24 biscuits
Calories: 51kcal
Equipment
- 2 x baking trays
- Electric Mixer
Ingredients
- 115 grams butter softened
- 110 grams caster sugar
- 1 & ½ tablespoon golden syrup 30 grams
- 1 & ⅓ cups plain flour 200 grams
- 1 tablespoon ginger
- ½ tsp bicarbonate of soda
Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
- Place the softened butter, caster sugar and golden syrup into the bowl of an electric mixer and mix on a medium/high speed for 5 - 6 minutes or until the mixture is pale and golden.
- Add the flour, bicarbonate of soda and ginger and mix on a low speed to combine. Continue to mix for 1 - 2 minutes or until the dough just comes together.
- Remove the bowl from the mixer stand and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
- Using the back of your hand or a spoon, lightly flatten the tops of the biscuits and press down with the back of a fork to create the criss cross patten. Place the trays into the oven and bake for 12 - 15 minutes or until the biscuits begin to turn golden at their edges.
- Let the biscuits cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Thermomix Instructions
- Pre-heat your oven to 170 degrees celsius (fan-forced) and line the two baking trays with baking paper - set aside until needed.
- Place the softened butter, caster sugar and golden syrup into your Thermomix bowl. Mix for 1 minutes, speed 2.
- Scrape down the sides of the bowl and mix for a further 30 seconds, speed 3 or until pale and creamy.
- Add the flour, bicarbonate of soda and ginger. Mix for 10 seconds, speed 4.
- Select the kneading function and mix for 40 seconds.
- Remove the bowl from the Thermomix and use a tablespoon to scoop up the mixture and roll into balls. Place onto your prepared baking trays. Repeat until all of the mixutre has been used.
- Using the back of your hand or a spoon, lightly flatten the tops of the biscuits and press down with the back of a fork to create the criss cross patten. Place the trays into the oven and bake for 12 - 15 minutes or until the biscuits begin to turn golden at their edges.
- Let the biscuits cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If your butter is not quite at room temperature then it will take longer to incorporate with the sugar and golden syrup.
- Both the dough and the cooked biscuits can be frozen - store in the freezer for up to six weeks.
- This recipe will make around 24 biscuits when you use a tablespoon to scoop up the mixture. You can make smaller or larger biscuits if you wish, however the cooking time will vary.
- If you are making these biscuits in a warm climate and find the dough is too soft to roll, pop the mixture into the fridge fro 20 - 30 minutes to chill.
- Before baking, I like to lightly flatten the tops of the biscuits and use the back of a fork to press down and make the criss cross pattern.
- These biscuits will be soft when they first come out of the oven but will harden as they cool.
- To store, keep the biscuits in an airtight container in your pantry.
Nutrition
Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.3mg