Yorkshire gingernuts - dunkers delight

Yorkshire ginger nuts Yorkshire gingernuts - these are the biscuits of my childhood.  I remember wondering what all the fuss what about, as ginger wasn't high on my list of favourite flavours, more my Nanna's thing than mine...

Ginger nuts have been around since the 1840's and are still one of Britain's most successful lines, not least because they have the highly rewarding attribute of being the pinnacle of dunkers...able to absorb large amounts of tea without disintegrating and falling to the bottom of your mug (definitely not posh afternoon tea biscuits for fine china and extended little fingers).

Simple to make by traditional methods, ridiculously easy in the Magimix Cook Expert.  They keep for ages, and aren't very likely to be filched by younger members of the household - unless your children have more sophisticated palates than mine...

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Yorkshire gingernuts - dunkers delight
Recipe Type: Biscuit
Author: Melanie Hall
Prep time:
Cook time:
Total time:
Serves: approx 50
Warmed by two kinds of ginger, these biscuits will take your cup of tea to new heights...
Ingredients
  • Preheat oven to 160C/140C fan[br]
  • 100g unsalted butter
  • 1 overflowing tablespoon golden syrup
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>350g self raising flour</span>
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>100g demerara sugar</span>
  • 100g light muscovado sugar
  • 1 level teaspoon baking powder
  • 1 level tablespoon ground ginger
  • 1 tablespoon finely grated fresh ginger
  • 1 large egg, beaten
Instructions
  1. Magimix Cook Expert:
  2. Put butter and golden syrup in the bowl of the Cook Expert.
  3. Select the Expert programme 2 minutes speed 2A temperature 45 degrees
  4. Add all other ingredients, select Expert programme 3 minutes speed 12 no heat
  5. Form the dough into small balls, either by hand or using a small ice cream scoop, flatten slightly
  6. <span class="mceItemHidden" data-mce-bogus="1"><span></span>Place well apart onto flat trays lined with baking paper or silpat</span>
  7. Bake for 15 minutes or until golden
  8. Carefully lift off baking trays and allow to cool on a wire rack[br][br]
  9. Conventional method:
  10. Measure butter and golden syrup into a small saucepan and melt gently over low heat
  11. Measure dry ingredients into a large bowl and combine with melted butter mixture & egg
  12. Form the dough into small balls, either by hand or using a small ice cream scoop, flatten slightly
  13. <span class="mceItemHidden" data-mce-bogus="1"><span></span>Place well apart onto flat trays lined with baking paper or silpat</span>
  14. Bake for 15 minutes or until golden
  15. Carefully lift off baking trays and allow to cool on a wire rack

bottle