My youngest little helper doesn’t like cake. I know. I’m still hoping it’s a phase he’ll grow out of, but for now, biscuits and cookies are his thing. His favourite is gingerbread, but as I don’t always have time for all the chilling and rolling and cutting that gingerbread requires, sometimes a quick workaround is needed! These gingernuts are the simplest and quickest way to ginger-heaven. And they get his seal of approval, and that’s what counts!
50g baking spread or butter
2 tbsp golden syrup
40g light brown sugar
115g self raising flour
1 tsp ginger
1 tsp bicarbonate of soda
- Preheat your oven to 180°C/160°C fan/gas mark 4.
- Line a baking sheet with baking paper or reusable liner.
- Pop your butter, golden syrup and sugar into a saucepan and heat, stirring, until melted and mixed together.
- Add the flour, ginger and bicarbonate of soda and mix until well combined.
- Split into eight pieces (I usually use my hands for this), roll into balls and flatten slightly.
- Bake for ten minutes until they’re golden and gorgeous.
- Remove from the oven and cool on the baking sheet for a couple of minutes, before transferring to a cooling rack.
You can double the recipe for a bigger batch of biscuits.