Thursday, June 06, 2013

Ginger Nut Biscuit Recipe

These biscuits are softer than most packaged versions, but you can extend the baking time a little if you prefer a crunchier result.

Preparation time: about 30 minutes (excludes baking time)

Makes about 43 biscuits (6cm diameter)

For accuracy, we use digital scales to weigh ingredients. We have included volume measurements in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).

300g (2 cups) self-raising flour
1 tablespoon (9g) ground dried ginger
1/2 teaspoon bicarbonate of soda (baking soda)
125g butter, softened (if using unsalted butter, add 1/4 teaspoon fine table salt with the butter)
220g (1 cup) caster sugar
28g (1 tablespoon) treacle
1 large egg (we use eggs with a minimum weight of 59 grams)
36g (2 tablespoons) caster sugar, for coating

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

Line two large baking trays with baking paper.

Into a large bowl, sift flour, ginger and bicarbonate of soda together to remove any lumps. Stir to thoroughly combine.

Using an electric mixer or electric hand-held beaters, beat butter, caster sugar and treacle together.

Stop the machine once or twice during beating to scrape down the side and base of the bowl with a spatula. Continue beating until the mixture is lighter in colour and creamy.

Add the egg and beat until well combined (about one minute).

Add the flour mixture and stir or mix on very low speed – just until the flour is incorporated. Don't overmix the dough.

Place the 36g (2 tablespoons) caster sugar in a small bowl.

Portion the dough using a 15ml cookie scoop or roll heaped teaspoons of the mixture into 3cm diameter balls (about 18g dough per ball).

Toss the dough balls in the extra sugar to coat.

Place dough balls about 5cm apart on trays to allow room for spreading.

If you are not using a fan-forced oven, we recommend baking the cookies one tray at a time in the centre of the oven. If you wish to bake more than one tray at a time, you may need to extend the baking time and swap the positions of the trays halfway through for more even baking.

Bake for about 12-14 minutes, or until the biscuits are golden brown but still soft when lightly pressed in the centre (they will firm up on cooling).

Leave biscuits to cool on the tray. When cooled completely, store in an airtight container in a cool place. ©

We used the following Norpro scoop to portion the biscuit dough: