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How To Make Ginger Nut Cookies


  • 120g self-raising flour
  • 5ml ginger
  • 2.5ml bicarbonate of soda
  •  pinch of salt
  • 45g sugar
  • 60g butter
  • 60g syrup
  • extra sugar for sprinkling


25 min
Sift the dry ingredients and add the sugar.  In a small saucepan melt the butter (if desired you can brown it slightly by letting it bubble for a short time, this will give your biscuits a nutty taste).  Add the syrup to the warm butter and heat through.

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Add the syrup mixture to the dry ingredients and mix to form a stiff dough.  Divide the mixture into 12 equal portions, and roll these into balls.  Space them well on a greased cookie sheet.  Press down with a fork and sprinkle a little extra sugar on top of each cookie.

Bake at 180°C for about 10 minutes.

Reprinted with the permission of Julie Donald.


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