Buttery Gingernut Biscuits





Hello Dear Reader,

I’m cooking today so come back later for the rest of the recipes. I don’t know about you but there is no face as sad as that of a bloke looking into an empty biscuit tin. These homemade crunchy Gingernuts are buttery, full of ginger and very simple to make.

Ingredients.

100g of butter – 40p – Aldi/Tesco – 99p for 250g
100g sugar – 8p – Tesco 5kg bag – 80p a kg.
350g Self Raising Flour – 11p – Tesco Everyday Value
2 teaspoons of ground ginger – (65p for 85g) – 3p – Rajah Ginger in bags – I found this in Morrisons.
8 tablespoons of golden syrup.(approx 200g- 34p – Tesco Everyday Value.

Total Cost – 96p – 30 biscuits – 3p per biscuit. Now that’s a cheap treat!

As I said, they are very easy to make.

Preheat the oven to 190/170fan/Gas5

1. Melt the butter, syrup and sugar.
2. Add the flour and ground ginger
3. Mix together.

Measure out the amount for each gingernut with a teaspoon.

Form into a ball by rolling between your hands.

Place on a greased baking tray – I always use greaseproof paper.

Flatten with your fingers, a fork or a flat knife.

Bake for 15-20 minutes and then cool on a wire rack. Do not put them into the tin until they are completely cool.

Store in an air tight tin. They may not last as long as you think.


When they are completely cool, they are hard and crunchy. They smell and taste buttery and like the most expensive cookies you can buy in a posh bakers but these are 3p each and have five ingredients.

Let me know if you try these – they are so much better than the ones you can buy.

I’ll be back sooner than usual,

Love Froogs xxxxxxx

Advertisements

11 thoughts on “Buttery Gingernut Biscuits

  1. The best biscuits ever! I make them quite regularly. I carefully melt the Butter, Syrup and Sugar, then follow the recipe, not stuck over hot cooker on hot day!
    As you say they are much nicer that bought ones! At Christmas I dip them in choclate!
    Julie

    Like

  2. Not sure that I'd be able to find golden syrup. I've read that honey, or corn syrup would work or would simply adding more sugar do? What do you think?

    Carol in CT

    Like

  3. Hey Froogs, love a good bikkie. In our house it is the famous ANZAC bikkie. A firm favourite in Australia since at least WWI.
    The most forlorn thing in the world may be a bloke peering into an empty bikkie tin, but the most joyous expression is that of a bloke who finds the tin mysteriously refilled. Regrettably in our house, home made bikkies and cake disappear so much faster than store bought.

    Like

  4. Pretty sure Homity pies were a wartime recipe and one which I wax lyrical about along with Glamorgan sausages. Dribbling as I type. Have just made a vegan recipe up for sweetcorn and cashew pasties. Had 1/4 tin of sweetcorn lurking along with half an onion. No cashew nuts so used the dregs of the peanut butter jar. Don't you love it when a job comes together. Top it off with being given a kop of clover pink 4ply yarn and today has been thrifting at its best.

    Like

  5. I make a very slightly different version of these yummy biscuits (look under the baking label on my blog if you can be bothered!) they are supposed to originate from Cornwall too. Thank you for so much inspiration. It is very appreciated x

    Like

  6. Must be one of your most simple recipes, and they look delicious.

    I'll have to make my man happy and actually fill the biscuit tin, it's been empty for a couple for weeks now while he's been juicing, only to save him from temptation you understand 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s