A relative to the Gingersnap Cookie, Gingernuts are a hard spicy ginger cooker with a slightly soft center. They are perfect for dunking in hot chocolate on a cold winter’s day!
- 4oz (1 stick) butter - room temperature
- 1 tablespoon Golden Syrup
- 1 cup soft brown sugar (lightly packed into the measuring cup)
- 1 egg
- 1-3/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- Preheat the oven to 375 degrees F.
- Place the butter, sugar, and golden syrup in a large mixing bowl. Beat the mixture until it lightens in color slightly. Add the egg and beat until fully combined and light in texture.
- In a smaller mixing bowl, sift together the flour, ginger, and baking soda. Add the flour mixture to the butter mixture a third at a time mixing each time until all ingredients have been fully combined together.
- Use either a small ice cream scoop or a dessert spoon to form small balls and to ensure the cookies are roughly the same size. Roll each ball between the palms of your hands and place the cookie dough balls on a cookie tray lined with parchment paper. Don't flatten the balls, and don't place the balls too close together on the tray as they do spread - each ball will spread during baking to be around 2 1/2-inches across.
- Place the cookie trays in the center of the oven and turn down the heat to 355 degree F. Bake until slightly browned - approximately 10 minutes. Remove from the oven, and allow the cookies to cool on the tray for about 5 minutes before transferring them to wire racks.
- Golden Syrup is a pale treacle used in cooking and baking. It looks very similiar to honey in terms of consistency and color, and is sometimes used as a substitute for those who cannot have or do not like honey. In the past it has been more difficult to find in North America but now can be found in most grocery stores in the aisle next to maple syrup or in the baking ingredients aisle. If you cannot find Golden Syrup, substitute with Corn Syrup.