Homemade Ginger Nuts

26 Dec 2016

As part of my gifts to everyone yesterday, I baked a batch of the white chocolate and cranberry cookies, and a batch of these little fellas. I'd never tried to make them before, so it was a total stab in the dark, but they worked really really well! They are classic ginger nut biscuits, with a slightly crunchy outside and a gorgeously chewy centre. They went down a storm with my family and I figured they would be the perfect closing bake for my baking posts this season.

A major ingredient in these biscuits is black treacle, as this is what gives them the chewy inside. I don't know if you could leave the treacle out, so I wouldn't recommend trying, but these wouldn't be as good with that beautiful texture, in my opinion. While these are primarily ginger biscuits, they also contain cinnamon, nutmeg and ground cloves, so they're amazingly spicy, making them perfect for the winter. But as these are such a classic, they can totally be made any time of the year. I actually found them to be really fun to make and the process isn't too time consuming, so they'd be the perfect project for a rainy afternoon.

You will need:
275g plain flour
1 tablespoon ground ginger
1 teaspoon cinnaon
Half teaspoon ground cloves
Half teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
Quarter teaspoon salt
125g unsalted butter, softened
200g caster sugar, plus extra
1 egg
1 tablespoon water
4 tablespoons black treacle

  1. Preheat oven to 180c/gas mark 4 and line 2 baking trays with greaseproof paper.
  2. Sift together the flour, ginger, cinnamon, cloves, nutmeg, bicarbonate of soda and salt in a large bowl. Set aside.
  3. In another large bowl, cream together the butter and 200g of the caster sugar until light and fluffy. Beat in the egg, then stir in the water and treacle. 
  4. Gradually stir the sifted ingredients into the treacle mixture until it forms a dough. Put around 3 tablespoons of caster sugar into a small bowl (if you find you need more, you can add more!) Shape your dough into small balls, about the size of walnuts, and roll them in the caster sugar before placing them on the baking trays and flattening them slightly. Be sure to leave a 2 inch gap between each one to allow for spreading.
  5. Bake them for about 8 to 10 minutes, and they should spread and crack slightly. Remove them from the oven and allow them to cool on the baking tray for 5 minutes. Then transfer them to a cooling rack to cool completely.
As you can tell, I wasn't lying - they really are super duper easy to make! Personally, I think they look like "shop biscuits" but taste twice as nice. There really is something about these biscuits, and you're just going to have to make them to see it!

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