Gingernuts are a great English tradition, producing a great cookie, perfect for dunking.
Amazing English Gingernuts
Gingernuts are a great English tradition, producing a great cookie, perfect for dunking.
Ingredients
- 1/2 cup softened unsalted butter
- 1/2 cup caster sugar
- 1 tbsp. dark treacle or molasses
- 1/2 cup golden syrup
- 2 tsp. tsp. ground ginger
- 1/2 tsp. allspice
- 1/2 tsp. ground coriander
- 2 tsp. baking powder
- 3/4 tsp. baking soda
- 2 cups unbleached all purpose flour
- 3/4 cup demerara (brown) sugar
Instructions
- Preheat oven to 350 F. Line a large baking sheet with parchment paper. Place the brown sugar in a shallow bowl.
- Cream the butter and sugar until light and fluffy. Add the treacle/molasses and syrup and continue beating until well incorporated.
- In a second bowl sift the remaining dry ingredients and then add to the butter mixture.
- Use your hands to mix together into a thick dough.
- If you have a small cookie dough scoop, use to scoop out into nice round balls about the size of a walnut.
- Roll the balls in the brown sugar and then place on the cookie sheet about 2 inches apart to allow for spreading. Press down gently to flatten slightly.
- Bake for 5 minutes at 350F, the reduce the heat to 325F to bake for another 10-15 minutes.
- The cookies are done when they have cracked, are slightly firm to the touch and golden brown all over. Cool on the sheet for few minutes before transferring to a wire rack to cool completely.
- Store in an air tight container. They freeze well so you can prepare ahead of the holidays.
Notes
*caster sugar is superfine sugar. You can make your own by pulsing granulated sugar in your food processor for a 10 seconds or so.
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