Gingernuts are one of those biscuits that taste a million times better when homemade. The ultimate dunker, this spicy, perfectly round, puffy and crackled biscuit is one of the most popular ones in England, which doesn’t come as a surprise…they are full of flavour! These are traditionally a very hard crisp biscuit made for dunking into tea or coffee, but if you want them with a slightly chewy centre, just bake them for 10 minutes.
140g self-raising flour
1/2 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1 tsp cinnamon
2 tsp caster sugar
1. Preheat oven180C and line a baking sheet. Mix the flour, baking soda, ginger, cinnamon and sugar in a large bowl and set aside.
2. Put the butter and honey in a small pan and heat gently, stirring, until the butter has melted. Pour into the dry ingredients bowl and mix until well combined.
3. Roll the dough into small balls. Space them apart on the lined baking sheet and flatten them a little with your fingers.
4. Bake for 12 minutes and transfer to a wire rack to cool completely.