Stem Gingernuts

My friend bought me The Great British bake Off calendar for Christmas. Every month has a recipe to try out so today I decided to make January’s recipe which is Stem Gingernuts.

They were really easy to make and taste so good! Lovely and chewy because of the golden syrup.


Stem Gingernuts

  • 350g self-raising flour
  • 1 tbsp ground ginger
  • 1 tsp bicarbonate of soda
  • 200g caster sugar
  • 115g unsalted butter
  • 85g golden syrup
  • 1 medium free-range egg, beaten
  • 35g (2 pieces stem ginger drained and finely chopped (I used 3 pieces because I love ginger)

3 baking trays, greased with butter (I used greaseproof paper instead)

Preheat the oven to 170C.

Sift the Flour, ground ginger, bicarbonate of soda and sugar into a mixing bowl. Gently melt the butter with the syrup in a pan over a low heat and set aside until barely warm. Pour this mixture into the mixing bowl, add the beaten egg and the stem ginger and mix with a wooden spoon. When thoroughly combined, roll the mixture into 24 walnut-sized balls, using your hands.

Arrange on the prepared baking trays, spacing them well apart to allow for spreading. Bake in the preheated oven for 15-20 minutes, until a good golden brown (mine took 12 minutes as I was using a fan oven). Keep an eye on them and, if necessary, turn the trays around halfway through the cooking period so that the biscuits brown evenly.

Leave the biscuits to cool on the trays for a couple of minutes, then transfer to a wire rack and leave to cool completely.

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