Thursday, November 4, 2010

Baking gingernuts.

US, NZ, UK and CANADA use 15ml tablespoons
1 teaspoon 5ml
1 tablespoon 20ml
1 cup 250ml
1 egg 60g approx

Moderate oven- 180c or 350f

I love to make these gingernuts for my family and usually have some in the house.


2 cups plain flour

1 cup sugar (caster or raw)

1 teasp mixed spice

2 teasp powdered ginger

1/2 teasp baking powder

125g butter

2 teasp golden syrup or treacle

1 egg

1 egg white

1 2/3 cups icing mixture or sugar

squirt of lemon juice

100's and 1000's sprinkles
food colouring (optional)

This icing is enough to ice a double batch of biscuits. So I usually bake my biscuits on one day and ice them the next day, these biscuits are great for school fundraisers esp. if you have four colours of icing in one packet.
First the oven, then the tin,

wash your hands and lets begin.


Sift all dry ingredients into a bowl and rub in butter with fingertips until crumbly.

Lightly beat egg and golden syrup together and add to dry mixture. I like to use my hands for that part. Roll about a tablesp and a half into balls and flatten slightly onto a tray with greasedproof baking paper on it. Bake in mod. oven for 15 mins approx.

Beat eggwhites in a bowl with an electric mixer until firm peaks form, gradually add sugar beating well after each addition to disolve sugar. Add a small squirt or two of lemon juice and a colour of choice.
If you want to test if your icing will set nicely , touch the surface of the icing and lift to see if it will rise up into a peak.
I ice with a small metal spatula and sprinkle with 100's and 1000's before the icing sets and then I leave to air dry for a while and if that's not too long there will be some left for the bickie jar.


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