Homemade Gingernut Biscuits! You’ll never buy the store-bought ones again! Under 10-ingredients and a simple easy to follow method.
- 300g (2 cups) plain all-purpose flour
- 1 Tbsp ground ginger
- 1/2 tsp allspice
- 125g salted butter, chilled and cubed
- 185g (1 cup) light brown sugar, lightly packed* see notes
- 1 large egg (56g in shell)
- 1 Tbsp (20g) golden syrup
- 1 Tbsp (24g) molasses
- Preheat oven to 190ºC (375ºF). Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, add flour, ginger and allspice. Whisk until well combined.
- Add cold cubed butter to the four and using your hands, rub the butter into the flour until it reaches the consistency of course bread crumbs or wet sand. Approx. 1 minute. NOTE: Ensure not to over rub your butter otherwise it will begin to melt in warm hands.
- Add brown sugar and mix until well combined.
- In a separate small mixing bowl, add egg and lightly whisk. Pour in golden syrup and molasses, mix until well combined with a spatula.
- Pour into flour butter mixture and using your hands, form mixture into a dough, mixing and lightly kneading.
- Once a dough has formed, pick up approx. 1 tablespoon of dough and roll into a smooth ball. Place on lined tray and press down with the palm of your hand to flatten out into a round disc.
- Repeat with remaining dough, leaving about 5cm space between each biscuit to allow for spreading.
- Bake for 12-15 minutes or until golden around the edges and the biscuits come away easily from the parchment paper.
- Remove and cool on pan for 3 minutes.
- Transfer to a wire rack to cool completely.
Store in an airtight container, in the pantry, for 1 week.
*Lightly packed brown sugar means to press the sugar lightly into your measuring cup using the back of a teaspoon, add more, lightly press down again, until the amount of sugar reaches the brim of your measuring cup.