Yorkshire Gingernuts

RECIPE

PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins

Warmed by two kinds of ginger, these biscuits will take your cup of tea to new heights...

Author: Melanie Hall Recipe type: Biscuit Serves: approx 50

INGREDIENTS

  • Preheat oven to 160C/140C fan
  • 100g unsalted butter
  • 1 overflowing tablespoon golden syrup
  • 350g self raising flour
  • 100g demerara sugar
  • 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

Magimix Cook Expert:

  1. Put butter and golden syrup in the bowl of the Cook Expert.
  2. Select the Expert programme 2 minutes speed 2A temperature 45 degrees
  3. Add all other ingredients, select Expert programme 3 minutes speed 12 no heat
  4. Form the dough into small balls, either by hand or using a small ice cream scoop, flatten slightly
  5. Place well apart onto flat trays lined with baking paper or silpat
  6. Bake for 15 minutes or until golden
  7. Carefully lift off baking trays and allow to cool on a wire rack
     

Conventional method:

  1. Measure butter and golden syrup into a small saucepan and melt gently over low heat
  2. Measure dry ingredients into a large bowl and combine with melted butter mixture & egg
  3. Form the dough into small balls, either by hand or using a small ice cream scoop, flatten slightly
  4. Place well apart onto flat trays lined with baking paper or silpat
  5. Bake for 15 minutes or until golden
  6. Carefully lift off baking trays and allow to cool on a wire rack