Gingernut biscuits

Often when I have a certain recipe in mind I will try umpteen recipes until I find one which is perfect.  This recipe is an adaptation of an Illovo sugar recipe.  Along with Pecan and Cranberry rusks these are my Mum’s favourites and I bake both when she comes to visit us from Durban.  Everyone who tastes these, loves them.

INGREDIENTS

125 g butter

125 ml Golden syrup

1 cup light brown sugar

1 egg

375 g cake flour

25 ml ground ginger

5 ml bicarbonate of soda

2.5 ml salt

37 ml milk

METHOD

Melt butter, remove from stove top and stir in syrup and sugar.  Leave to cool a bit.  Pour into a large mixing bowl and beat in the egg.

Sift together dry ingredients and stir into the syrup mixture alternately with milk.

Allow dough to chill in the refrigerator until firm.

Roll out and cut into shapes.

Bake on a greased baking sheet at 190° for approximately 15 minutes.

I usually bake 1 tray and freeze the rest of the biscuits to be baked when needed again.