Inverness Gingernuts recipe
information
These favourite biscuits are good and gingery with an extra treacle flavour and a crisp texture.
ingredients
These crisp gingery rounds are perfect dipped in coffee, with tea, or just as a snack at any time of day.
225 g (8 oz) plain flour
10 ml (2 tsp) ground ginger
5 ml (1 tsp) ground mixed spice
75 g (3 oz) fine oatmeal
75 g (3 oz) caster sugar
2.5 ml (1/2 tsp) bicarbonate of soda
175 g (6 oz) treacle
50 g (2 oz) butter
10 ml (2 tsp) ground ginger
5 ml (1 tsp) ground mixed spice
75 g (3 oz) fine oatmeal
75 g (3 oz) caster sugar
2.5 ml (1/2 tsp) bicarbonate of soda
175 g (6 oz) treacle
50 g (2 oz) butter
method
1. Put the flour, ginger, spice, oatmeal, sugar and bicarbonate of soda in a bowl and mix together.
2. Heat the treacle and butter in a small pan until melted. Pour on to dry ingredients and mix to make a smooth dough. Knead well.
3. Roll the dough out until about 0.5 cm (1/4 inch) thick. Prick with a fork and cut out 6.5 cm (2 1/2 inch) rounds with a plain cutter. Place on greased baking sheets and bake at 170°C (325°F) mark 3 for 20-25 minutes, until firm to the touch. Transfer to wire racks to cool.
2. Heat the treacle and butter in a small pan until melted. Pour on to dry ingredients and mix to make a smooth dough. Knead well.
3. Roll the dough out until about 0.5 cm (1/4 inch) thick. Prick with a fork and cut out 6.5 cm (2 1/2 inch) rounds with a plain cutter. Place on greased baking sheets and bake at 170°C (325°F) mark 3 for 20-25 minutes, until firm to the touch. Transfer to wire racks to cool.
serving amount
makes 36
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