“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human." Dan Lepard

Tuesday, 28 January 2014

Gingernuts



With temperature fluctuating and touching an all time low, mild down pour playing pitter patter on the window sills and with two energetic kids  at home, what would one do all day is a big question. Such unpredictable weather has now become a norm. Blame it on global warming or whatever, we need to develop skills and ways to face it and adapt likewise.  The month of January has been foggy, rainy and dull outside most of the time. Kids, however, seem resistant to weather conditions. Their games and antics go on as usual with gusto with their concerned mom constantly bickering over their caps and socks never being in the right place.  While kids play endlessly and enjoy, my solace lies in kitchen. The warmth and involvement de stresses me and gives me some relief from the dullness of weather outside.
Here is the recipe of Gingernuts that I made last week. Gingery, buttery, spicy and crisp….we loved them. If you love ginger, you may add a teaspoonful more to the recipe.


Gingernuts
Recipe adapted from Australian Women’s Weekly
The original recipe asks for golden syrup. I have used the same quantity of honey.
This is how I made Gingernuts
Ingredients
1 1/3 cup all-purpose flour
  1/3 cup honey
1/3 cup firmly packed brown sugar
90 Gms butter
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground clove
3/4 teaspoon baking soda
Method
Preheat oven to 180 degrees C. Grease the baking tray.
Combine butter, sugar and honey in a thick bottom saucepan; stir over low heat until smooth.
Remove from heat, stir in dry ingredients. Cool for 10 minutes.
Roll level tablespoons of mixture into balls, place 3 cms apart on the baking tray and flatten them slightly. Bake for 10 minutes.
Cool and store in an airtight container.



7 comments:

  1. these are one of my favourite biscuits, but I have never tried to make them. Yours look perfect :)

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  2. The gingernuts look so amazing and professional. I can understand how much they must have been loved, esp in this weather.

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  3. Gingernuts are a part of my childhood. Here in Australia they were like morning tea currency and they would be dunked into hot tea and if you were brave, you waited till you ate the slowly dissolving biscuit before it dropped into your tea with a "plop!" ;) Mum used them as the base for most of her cheesecake creations so gingernuts arriving in our house were the herald for tasty things to come :) Cheers for sharing this recipe Namita. I would sub coconut oil for the butter and brown rice syrup for the honey but apart from those minor changes this recipe stands the test of time :)

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  4. Hi,
    could you please tell me what kind of paper do you line the baking tray with?
    thanks

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    Replies
    1. Hi, I use parchment paper. I use it for cakes.

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  5. amazing looking cookies,I am a big fan of this blog. Quick question when you say ground ginger, does that mean our normal fresh ginger or the powder?

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    Replies
    1. Hello Vinita, Thank you for your words of appreciation. Please use dried ginger powder (saunth) for Gingernuts. These cookies are yummy. Happy Baking!

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