Wednesday, 25 December 2013

Really Easy Dark Gingernuts/ Ginger Snaps

The holiday season calls for spice and all things nice, so here I present a great basic recipe for a British classic that will have your home smelling like Christmas in no time! :)

Crunchy, buttery and surprisingly easy, these delicious gingernut biscuits (or ginger snaps as they are known Stateside) are just the right snappy texture and flavour, starting warm and robust in your mouth then gradually melting into a pleasant fragrant sweetness as you chew. They will also take you less than an hour from start to finish (great for last-minute plans!), require no machinery at all and are endlessly adaptable to your personal taste.

I stirred in some black treacle for a deeper darker flavour, but feel free to omit this and use all golden syrup if you prefer the normal version. You can also use honey, molasses, dark brown sugar, more or less ginger and other spices if desired.

Happy baking and happy holidays y'all, may you have a joyous food-filled 2014 ahead!:)

Really Easy Dark Gingernuts/ Ginger Snaps
Makes 30 tasty biscuits

Preheat oven to 350 F/180 C.

Melt 1 stick (about 100g) butter in a pot on the stove, or in a large bowl in the microwave.

Remove butter from heat and stir in:
1/2 cup (about 100g) soft light brown sugar
2 tbsp golden syrup (if you don't have it, substitute with honey)
2 tbsp black treacle (substitute with all golden syrup/honey if preferred)

My trusty red can of Tate & Lyle that a friend 
brought from London. Thanks Jasmine!:)

Sift in and stir until well-combined:
2 cups plain flour
1 tsp baking soda
2 tsp ground ginger (more if you like it strong!)
Optional: Dash of ground cinnamon, nutmeg, cloves, allspice or even black pepper if you're inclined

Roll teaspoonfuls of dough into a ball with your hands. Place on baking sheet well spaced out, and press down slightly to flatten.

Bake 15-20 mins. Remove from oven and allow to cool til hardened.

Enjoy dunked in a cuppa!