Ginger nuts are a favorite store-bought biscuit in most parts of the UK and Ireland, but homemade ones are way better. And somehow or other I seem to have made these three times in the last week and a bit, so I think I’ve acquired some expertise.
If you want to make some holiday-ish biscuits/cookies that aren’t a lot of trouble, especially for gifts, these are an excellent bet. They're crisp and flavorful and very more-ish. They’re also a good sort of bikkie to make if you want to let children or those who are normally a little baking-challenged assist (meaning it’s the kind of thing you can do sitting around the table with a bunch of adults and a bottle of wine, gossiping while you do the slightly repetitive work of getting them ready to bake).
Making the dough takes twenty minutes or a bit more, depending on how long you spend creaming the sugar and butter and flour together. After that it’s just a matter of how quickly you feel like assembling each baking sheet’s worth of cookies / biscuits. The dough refrigerates nicely for short periods, but because ginger nuts are raised only with baking soda / bicarbonate of soda, I wouldn’t keep the dough unbaked for more than 4-6 hours. The recipe makes between four and five dozen gingernuts, depending on how large you roll the pieces. Recipe and method under the cut.( Read more... )