Gingernut Biscuits

Utensils

Ingredients

Method

Wash your hands and put on an apron.

Set the oven temperature to 200ºC.  Lightly oil the oven trays with a pastry brush dipped in cooking oil.

Put the flour sifter in the empty mixing bowl and measure the flour into the sifter.  Add the ground ginger and sift both together into the mixing bowl.

Measure 90g of butter on the kitchen scales and put it into a small saucepan with the sugar and the golden syrup and set it on the stove to melt over a low heat.

Turn off the burner and carefully pour the hot mixture into the mixing bowl with the flour and ginger.

Add the lemon essence and mix it together well.

Using your hands, make small balls of the mixture and put them on the trays.  Leave about 5cm around each one as they will spread while cooking.  Flatten them with a fork.  There should be about 24.

Bake the biscuits in the oven for about 15 minutes, until they are golden brown.

Put on oven gloves to take the trays out when they are ready.

Leave the biscuits to cool on the trays.  They are soft at first, but set hard when cold.

Turn off the oven.

Wash up all the utensils.