Gingernuts (gingersnap cookies)
super tasty and easy ginger cookies that are a British classic
Preheat oven to 160C/325F/Gas 3
Grease and line a baking tray
Sift together all the dry ingredients into a big bowl so you have plenty of room to work the dough as it forms.
Heat the golden syrup with the butter until melted then allow to cool slightly before adding to the dry ingredients.
Add the egg to the mixture and start to stir together and then get in there and use your hands to form a dough.
Pull off pieces and roll into balls about 1" big and press slightly in the middle as you place them on your baking tray. Make sure you leave plenty of space around each so it can spread as it bakes.
Sprinkle with the extra sugar before popping them into the oven.
Bake for approximately 15-20 minutes and then cool on a wire rack.
This recipe should make about 20 biscuits.
you will get about 50 cookies if you roll the dough into 1" balls. Roll the balls to about the size of a golf ball and you'll get about 20 giant gingersnap cookies.
They will keep for about a week in an airtight tin or box and can be frozen for up to 3 months too.
Calories: 67kcalCarbohydrates: 11gProtein: 1gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 47mgPotassium: 11mgFiber: 1gSugar: 6gVitamin A: 95IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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