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Ginger Nut Cookies
85 g all-purpose flour
85 g wholewheat flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
50 g butter
4 tablespoons light corn syrup


Preheat the oven to 375ºF. Grease a cookie sheet; set aside. Sift the all-purpose and wholewheat flours, baking soda, ginger, and cinnamon into a large bowl, tipping in any bran left in the sieve.
Melt the butter with the corn syrup in a small saucepan over low heat, stirring occasionally. Pour the melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
Break off a walnut-sized lump of dough and roll it into a ball on the palm of your hand. Press it flat into a thick cookie, about 2 inches in diameter, and place on the cookie sheet. Repeat with the remaining dough. (Or roll out the dough and stamp out decorative shapes.)
Bake the cookies until they are slightly risen and brown, 8 to 10 minutes. Leave to cool on the cookie sheet until they are firm enough to lift without breaking, 2 to 3 minutes. Transfer the cookies to a wire rack to cool completely. The ginger nut cookies will keep in an airtight container up to 5 days.

Preparation Time: Serves:
Recipe Origin: United States
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