Prep Time : 30 Minutes | Cook Time : 15 Minutes | Total Time : 1 hour | Difficulty : Easy
I could eat ginger flavoured things all day, errry day. And I kinda do. I also believe there is a more delicious home made version of almost everything. These gingernuts are a shining example of gingery satisfying goodness made with your own hands. And while for some the texture of a commercial gingernut is a satisfying challenge, for others it’s expensive dental roulette… What if there was a way to have that delicious spicy ginger taste without putting your dentist’s kids though college or abandoning your cup of tea halfway though because it is now a soggy gingernut graveyard?
The answer is here, gentle reader! These gingernuts are easy and delicious. The come together quickly with no chilling. And you can bake them to the exact texture you like!
Heat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Measure out the full amount of butter. Cut off a piece – about 2 tablespoons and pop it into a small saucepan along with the ground spices and grated fresh ginger. Melt gently over a low heat, and let it bubble for 30 seconds to a minute before removing from the heat. This short cooking helps release the flavours in the spices and really ups the flavour ante! It doesn’t look that great right now but it smells ah-mazing.
While the aromatic spicy butter is cooling, cream the remaining butter with the sugar until light and fluffy. It is quite a dry creaming mixture so be patient.
Add the egg and beat well until combined. Add the spice/butter paste along with the molasses and beat again. Look at that creamy golden goodness!
Mix in the flour, baking powder, baking soda and salt.
Portion the dough into balls using a heaped tablespoon or medium-sized cookie scoop.
Roll each scoop into a ball and coat with large crystal sugar. The balls need to be flattened to about half and inch high. I do this as I press them into the sugar – it makes the sugar stick and does two jobs at once!
Leaving 2 to 3 inches of space between, place them on the prepared cookie sheets.
Bake for 15 to 17 minutes until they have puffed and fallen back. 14 minutes should leave them slightly soft in the middle, 16 to 17 minutes should make them totally crisp. Experiment a little to get the right timing for your oven. The tops will be cracked and the underside will be golden. The cookies will still be soft to the touch on top but will crisp as they cool.
Take control of your gingernut destiny. You have the power. I believe in you.
Gingernuts
Prep Time : 30 mins | Cook Time : 15 mins | Total Time : 1 hour | Difficulty : Easy | Makes : approx. 25 cookies
Crisp spicy cookies packed with ginger flavour.
Ingredients:
- 9 tablespoons (125 grams) butter
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamon
- 1/2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon grated fresh ginger
- 3/4 cup plus 2 tablespoons (200 grams) sugar
- 1 large egg
- 3 tablespoons molasses
- 2 cups (280 grams) all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 3/4 cup large crystal sugar for coating
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- Standing or hand-held electric
- Cookie sheets lined with baking paper
Directions:
Heat the oven to 180C (350F). Line cookie sheets with baking paper and set aside.
Measure out the full amount of butter. Cut off a piece – about 2 tablespoons and pop it into a small saucepan along with the ground spices and grated fresh ginger. Melt gently over a low heat, and let it bubble for 30 seconds to a minute before removing from the heat. This short cooking helps release the flavours in the spices and really ups the flavour ante!
While the aromatic spicy butter is cooling, cream the remaining butter with the sugar until light and fluffy. It is quite a dry creaming mixture so be patient.
Add the egg and beat well until combined. Add the spice/butter paste along with the molasses and beat again.
Mix in the flour, baking powder, baking soda and salt.
Portion the dough into balls using a heaped tablespoon or medium-sized cookie scoop.
Roll each scoop into a ball and coat with large crystal sugar. The balls need to be flattened to about half and inch high. I do this as I press them into the sugar – it makes the sugar stick and does two jobs at once!
Leaving 2 to 3 inches of space between, place them on the prepared cookie sheets.
Bake for 15 to 17 minutes until they have puffed and fallen back. The tops will be cracked and the underside will be golden. The cookies will still be soft to the touch on top but will crisp as they cool.
– These cookies will keep well in an airtight container at room temperature for 4 to 5 days –
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