Gingernut Biscuits

How to make Gingernut Biscuits Recipe

MAKES 16–18 BISCUITS

Ingredients:
250g standard plain flour
2 tsp ground ginger
2 tsp baking soda
¾ tsp ground cardamom
¾ tsp ground cinnamon
½ tsp ground coriander
¼ tsp freshly ground black pepper
¼ tsp salt
100g crystallised ginger, chopped
170g soft brown sugar
125g butter
70g vegetable baking margarine
1 large egg
90g honey
½ cup raw sugar, for rolling the balls in

Method:
Sift flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt into a medium bowl. Whisk to blend. Add crystallised ginger and set aside.

In a large bowl, beat brown sugar, butter and vegetable baking margarine with an electric mixer until creamy (do not overbeat; it will add too much air). Add egg and honey and beat until blended. Stir in flour mixture, mixing until just blended. Cover and refrigerate for 1 hour.

Preheat oven to 170°C. Lightly spray two baking trays with non-stick cooking spray and cover with non-stick baking paper (the spray stops the paper from sliding).

Place raw sugar on a plate. Remove biscuit dough from refrigerator and divide into 16–18 equal-sized portions. Using wet hands, form dough into balls, then roll in sugar to coat completely. Place on prepared trays, spacing 5cm apart.

Bake in preheated oven until cracked on top but still soft to touch, 15–17 minutes. Cool on trays for 5 minutes before carefully transferring to cooling racks. Cool completely.