sharing recipes from one generation to the next
Commercial sweet treats were almost unheard of in my childhood home, but my Grandma occasionally bought a packet of Ginger Nuts. Fascinated, I watched as the adults dunked their hard biscuits into cups of milky sweet tea, while I sucked at mine. With the naivety of a child I thought it was only because my grandparents had false teeth, but hard ginger nuts are especially good when dunked in a cup of tea. This quirky, working class, British habit has largely disappeared in Australia, except behind closed doors when ginger nuts are in the house.
My old fashioned Ginger Nut bikkies (cookies) are cheap, quick and easy to make. They may be plain to look at, but the rich, sweet and spicy flavour is irresistible.
2 tablespoons golden syrup
60g brown sugar
210g plain flour (I used spelt flour)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon bicarbonate soda
2 tablespoons boiling water
Preheat the oven to 170C. Line 2 biscuit trays with baking paper.
Dissolve the bicarbonate in the water and add it to the butter mixture. Swirl to combine.
Sieve the flour and spices into the pot, mix thoroughly to combine. All ow to rest for 5 minutes, time enough to clean up.
Drop heaped teaspoons full onto the paper lined trays. Allow space between for the biscuits to spread a little.
Bake the biscuits until they are puffed and golden and firm to the touch.
Cool on a wire rack, they will harden as they cool.
Store in an airtight container. Makes 4 dozen.