Gingernut Biscuits

Ingredients

• 150g butter (and/or marg), softened
• 1 teaspoon vanilla extract
• 1 1/4 cups (225g) brown sugar
• 1 egg
• 1 1/4 cups (185g) plain flour
• 1 tablespoon ground ginger
• 1/4 teaspoon bicarb

1 cup (220g) Demerara sugar, for rolling (optional)

Makes 24

Method

• Preheat oven to 180°C.
• Place the butter, vanilla and sugar in an electric mixer and beat for 8-10 minutes or until combined.
• Add the egg and beat for 2-3 minutes or until pale and fluffy.
• Add the flour, ginger and bicarb and beat until a smooth dough forms.
• Roll tablespoons of the dough into balls and, optionally, roll in the Demerara sugar.
• Place on baking trays lined with non-stick baking paper, leaving room to spread.
• Bake for 10-12 minutes or until edges are golden, then cool briefly on the tray before moving to wire racks.

Source

Donna Hay in The Sunday Times Magazine, June 17-23 2012.