I really like gingernut biscuits. Really like. Buying them off the shelf is probably cheaper than making them, but I think they last longer if homemade. Unless half the batch is eaten on the first day, which may have happened the first time my Dad (Pop) made a batch of gingernuts in July this year... I also really like baking and if I make them myself I can add some cardamom, which just so happens to be one of my favourite spices. So if I make a batch, it's a win-win.
155 g butter (if using unsalted butter, add a pinch of salt)
1 cup plain white flour
1 cup plain wholemeal flour
1 cup castor sugar
1 teaspoon cardamom powder
2 heaped teaspoons ginger powder
1 teaspoon sodium bicarbonate (bicarb)
1 teaspoon golden syrup
Preheat the oven to 160 ˚C and line baking trays with baking paper.
In a large bowl combine both flours, sugar, cardamom and ginger powders, and the sodium bicarbonate. Rub in the butter, working it in until the mix resembles fine crumbs.
Whisk the egg and golden syrup until well combined and add to the flour and butter mix. Work together using your hands to form a firm dough. Take tablespoonfuls of the dough, roll into balls and place them on the prepared baking trays about 5 cm apart.
Bake for 15 minutes or until light gold in colour (or a little longer, if you prefer a darker biscuit). Leave on the baking tray for a few minutes before transferring to a cooling rack.