These buttery, old-fashioned gingernuts strike a lovely balance between snap and chew.

Ingredients

125 g Cake flour, plus extra to dust
50 g Butter, chopped, plus extra to grease
½ teaspoon Bicarbonate of soda
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
2 teaspoons Castor sugar
75 g Golden syrup

Recipe Instructions

Pre-heat oven to 190°C. Lightly grease two baking trays. Sift the flour, bicarbonate of soda, ginger and cinnamon into a large bowl.

Mix in castor sugar and set aside.

Put butter in a small pot and measure in the syrup. Heat gently until butter has melted. Pour liquid into flour bowl; stir well.

Divide dough into 14 equal pieces and roll each into a ball. Space them apart on the greased trays and flatten them a little.

Bake for 12 minutes. Transfer to a wire rack to cool completely.

General Info:

12 Minutes
Serves: 14 Cookies

Cake Wheat Flour

Available in 1 kg, 2,5 kg, 5 kg, 10 kg, 12,5 kg, 25 kg, 50 kg

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