Gingernut Biscuits

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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.