You don’t know this about me yet but I have one hell of a sweet tooth! As a matter of fact, a cup of earl grey tea or strong espresso coffee with a delicious home-baked biscuit or two just can’t be beat.
My Italian mum seriously makes the best biscotti & cookies hands down.
Not only am I grateful she is a master at creating cookies and biscuits, but I’m so lucky to be her taste-tester. Mum’s recipes are now legendary amongst family & friends. So much so that you can see their eager anticipation when coffee is served. You can just see eyes cast on the array of biscotti that look like they’ve come from an Italian Patisserie.
Hand written recipes everywhere…
Sorting through a stack of loose bits of paper with hand written recipes, I was absolutely delighted to find this one.
Moreover I was excited that these delicious ginger-nut cookies were super easy to make. There are virtually only a handful of steps to this recipe.
You will be amazed at the punch of flavour that comes from the aromatic spices of cinnamon, ginger, clove and nutmeg, a richness of flavour you won’t find in any store-bought packaged cookies. The texture is slightly chewy but you can double-bake these for extra crunchy texture. Simply take them out of the oven when ready, allow to cool & then return to the oven at a low temperature of 100 degrees celsius (212 degrees fahrenheit) for another 20 minutes.
These are perfect to wow your friends when they drop in for a cuppa. Oh & they took a total of 35 minutes to make.
Go on, I dare you to take one only!
Step 6 Done!
Warning!!!! You won’t be able to eat just one – I guarantee it!
SUPER EASY GINGERNUT COOKIES
- 85 g unsalted butter
- 1/3 cup brown sugar
- 115g (1/3 cup) golden syrup
- 200g (1 + 1/3 cup) plain flour
- 1 tbsp ground ginger
- 1.5 tsp ground cinnamon
- 1/4 tsp ground clove
- pinch of nutmeg
- Preheat the oven to 180 degrees or (160 degrees fan forced)
- Line oven tray with grease proof baking paper
- In a small saucepan, stir butter, sugar & syrup over a low heat until all ingredients are silky & smooth
- Remove the saucepan from the heat & allow to cool for 10 minutes
- Into a heat proof bowl, sift all the remaining dry ingredients
- Once the contents in the saucepan are cool, pour them into the dry ingredients
- Continue to mix the ingredients until they turn into a dough like consistency
- Using a teaspoon as your measuring tool, scoop a mixture into the palms of your hands & roll into round balls
- place on trays & slightly flatten the top of each cookie with a fork
- 10. Bake 15 minutes or until slightly browned
- 11. Cool on tray