Recipe by: © Copyright, Annabel Langbein Media
This recipe makes a crispy, nutty, gingery biscuit that will have you wanting more! Perfect with a cup of tea, you can always use other nuts for a change.
- 125 g butter, softened
- ½ cup sugar
- 2 tsp golden syrup
- ¼ tsp baking soda, dissolved in 1 tsp hot water
- ½ tsp baking powder
- 2 tsp ground ginger
- 1 cup plain flour
- ½ cup walnuts or macadamias, very finely chopped
- Preheat oven to 150°C. Line trays with baking paper.
- Cream butter and sugar. Beat in golden syrup, then mix in the baking soda, dry ingredients and nuts. Mix until dough comes away from the sides of the bowl.
- Roll small balls of dough and flatten onto lined trays with palm of hand. Bake 20 minutes until lightly golden and set, flattening again with a fork or your hand after 5 minutes if you want very thin biscuits. Cool 10 minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container.
Use other nuts such as pistachios or almonds for variation.
Will keep fresh in an airtight container for 1 week.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.4 g|
|Total carbohydrates||7.7 g|
|- Sugars||4.2 g|
|Dietary fibre||0.2 g|