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. © www.exclusivelyfood.com.au

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




16 Comments:

Anonymous Anonymous said...

Yummy....can't stop at 1 Lol. Make as directed and you won't be disappointed. Quick and easy.

7/6/13 8:59 am  
Anonymous Anonymous said...

Hi. Would golden syrup work as a substitute for the treacle? thanks.

7/6/13 11:17 am  
Anonymous JohnMich said...

Looks great but I would like to know what I would have to add or do to make them rock hard like they used to be in packets - I loved them! So hard they had to be dunked in a good strong tea!

7/6/13 1:59 pm  
Blogger Smilie girl said...

I made them today and they are delicious. I used golden syrup instead of treacle cause that's what I had. Thanks!

12/6/13 8:11 pm  
Anonymous Just a slither said...

Delicious, I cooked a double batch of these for extra 4 mins and they were lovely and hard, not quite to the rock stage but very moorish, cup of tea comfort food for a cool winter's afternoon break. Didn't have a "ball" thingy but they rolled up nicely and the roll in sugar made them glisten like little treasures. Thanks again ladies another winner.

21/6/13 1:10 pm  
Anonymous laura said...

looks soooooooo,
Delicious,
Soft,
Yummmiiiiiiiiieeeeeeee....
i would love to have..

25/6/13 9:08 pm  
Blogger Helen (Grab Your Fork) said...

I love gingernut biscuits - and the crunchier, the better!

26/6/13 1:12 pm  
Anonymous Nada said...

I have to try this!

30/6/13 2:05 am  
Blogger kumars kitchen said...

so good, delicious we completed the whole batch in a single day, made us gorge endlessly, that good
:-)

18/7/13 9:05 pm  
Anonymous Anonymous said...

Can you use the crushed/minced ginger from a jar or does it have to be the dried version?

12/10/13 8:14 pm  
Blogger Helen said...

These biscuits are the best. I'd almost given up on baking but these have restored my confidence! Thanks ladies!

26/10/13 2:12 pm  
Anonymous Anonymous said...

I LOVE these biscuits! So delicious and easy to make.
For those that don't have the ground ginger, I have substituted it with minced ginger from a jar, using 9g, it gives a very subtle flavour, the second time I used 15g and it was still yummy :)

12/11/13 10:26 am  
Anonymous Anonymous said...

Also, I have only used golden syrup, as I don't have any treacle and they taste great, so I,m not off to buy treacle any time soon :)

12/11/13 10:28 am  
Anonymous Anonymous said...

excellent bikkies. i add a couple of teaspoons of sea salt to the sifted flour mix- taste sensation! love your recipes ladies.

15/1/14 7:08 pm  
Anonymous Anonymous said...

Delicious! Great recipe!
You havent posted any new ones for ages :(

8/2/14 11:31 am  
Blogger Pene said...

played with this. I used half dark brown sugar and white sugar because I only had golden syrup. also added cinnamon and allspice with the ginger. really great biscuits

16/6/14 1:01 pm  

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