Great British Classic Ginger Nuts
2 tbsp caster sugar
75g wholemeal flour
2 tsp baking powder
1/2 tsp bicarb
1 1/2 tsp cinnamon
2 tsp ground ginger
1 /12 tbsp golden syrup
45g chopped stem ginger
Pre heat the oven to 200c
Cream the butter and sugar together with an electric mixer until pale light and fluffy.
In another bowl mix all the remaining and sieve into to creamed butter and sugar.
Finally add the golden syrup and stem ginger before continuing to mix.
Roll the dough into 15 portions and place on a baking tray non stick or line a tray with baking parchment.
Place in the fridge for 30 minutes before baking for 12 minutes.
When baked remove from the oven and leave to cool for 20 mins.
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