Cake & Cookie Recipes > Gingernut Cookies
2 cups plain flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
4 tablespoons brown sugar
2 1/2 generous tablespoons black treacle
1 teaspoon bicarbonate of soda
3 1/2 generous tablespoons butter
(see measure conversions for more information)
- Add the sugar.
- Put the butter and treacle into a saucepan and warm until melted.
- Add the bicarbonate of soda to the butter and treacle mix.
- Pour enough of the treacle and butter mixture into the flour and spice mix to make a stiff dough.
- Roll the dough into small balls about as big as walnuts.
- Place on a greased baking tray, well spaced out.
- Bake at 160 degrees centigrade (see temperature conversions) for about 14 minutes.
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How to make Gingernut cookies:
A classic cookie recipe from England. Easy to make and delicious.Ingredients
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
4 tablespoons brown sugar
2 1/2 generous tablespoons black treacle
1 teaspoon bicarbonate of soda
3 1/2 generous tablespoons butter
(see measure conversions for more information)
Method
- Sift the flour and spices into a mixing bowl.- Add the sugar.
- Put the butter and treacle into a saucepan and warm until melted.
- Add the bicarbonate of soda to the butter and treacle mix.
- Pour enough of the treacle and butter mixture into the flour and spice mix to make a stiff dough.
- Roll the dough into small balls about as big as walnuts.
- Place on a greased baking tray, well spaced out.
- Bake at 160 degrees centigrade (see temperature conversions) for about 14 minutes.
If you have a question or comment relevant to this page, then please post it below.
Yes I agree the mix is far to dry...there is something missing from this recipe, don't bother with this one try another
#4 - Russell Sky - 10/07/2011 - 23:20
These sort of recipes can be difficult because measurements aren't always exact and the quality of flour can vary. We re-tested the recipe adding one extra tablespoon of treacle and butter (see photo for results). We then needed a bit more flour! The best solution is probably to make up extra (maybe half a tablespoon of each) treacle/butter mixture and use enough of it to make a suitable dough.
#3 - Mary - 10/23/2010 - 05:09
I also found this to be dry - the "dough" was like breadcrumbs and were hard to form into balls to bake.
#2 - DB - 08/01/2010 - 01:42
Ginger Nuts are SUPPOSED to be dry and crunchy. This recipe is correct.
#1 - Don - 11/24/2009 - 04:30
I find this recipe far too dry, although that may be an incorrect conversion on the butter and treacle quantities, but just does not work for me.
#0 - lmr - 09/10/2009 - 10:04
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