Name: Ginger nut cookies
Prep time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 120 g flour self-raising; 5 ml fresh ginger; 2.5 ml Bicarbonate of soda; salt just a pinch; 45 g sugar; 60 g butter; sugar for sprinkling

Recipe Disclaimer

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Ingredients (7)

120 g	flour — self-raising
5 ml	fresh ginger
2.5 ml	Bicarbonate of soda
	salt — just a pinch
45 g	sugar
60 g	butter

SYRUP

sugar — for sprinkling

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Method:

Sift the dry ingredients and add the sugar. In a small saucepan melt the butter (if desired you can brown it slightly by letting it bubble for a short time, this will give your biscuits a nutty taste). Add the syrup to the warm butter and heat through.

Add the syrup mixture to the dry ingredients and mix to form a stiff dough. Divide the mixture into 12 equal portions, and roll these into balls. Space them well on a greased cookie sheet. Press down with a fork and sprinkle a little extra sugar on top of each cookie.

Bake at 180°C for about 10 minutes.

Reprinted with the permission of Julie Donald.

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