Summary

Ingredients

• 2 ¼ cup flour
• 1 cup cane sugar, brown (Kandisfarin)
• 0.75 ¾ cup (s) butter or clarified butter
• 0.25 ¼ cup sugar beet syrup (golden syrup)
• 2 tablespoon ginger, fresh, grated
• 2 tablespoon ginger powder, dried
• 3 teaspoon baking powder, (tartar, cream tartar)
• 0.25 ¼ cup ginger, marinated in syrup, finely chopped (stem ginger), take 1/2 cup if necessary
• 1 egg (s)

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Instructions

1. For about 2 1/2 - 3 baking trays.
2. This recipe is really very simple if you follow a few rules:
3. 1) In contrast to ginger biscuits or ginger cookies, ginger nuts are a tough type of cookie. Therefore use butter instead of margarine. The best of all, however, are clarified butter or ghee.
4. 2) The ingredient golden syrup (beet syrup) is absolutely necessary to give the gingernuts that unforgettable caramel taste
5. 3) Hard cookies work best with a flour made from durum wheat that is particularly rich in gluten. So opt for extra baking flour, e.g., from Aurora
6. 4) Those who like crispier biscuits can simply increase the amount of powdered ginger and decrease the amount of ginger in syrup
7. 5) The size of the cups does not matter: the only thing that matters is that the proportions are right: E.g. an egg size S for small cups, 1 egg size L for large cups.
8. And off we go:
9. Knead the ingredients, shape the dough into a ball and refrigerate for at least 2 hours.
10. Preheat the oven to 175 ° C top and bottom heat. Line the baking sheet with permanent silicone baking foil or with baking paper.
11. Shape the dough into small balls and flatten them into small cookies with the heel of your hand. Bake for 15 minutes, leave to cool completely on the wire shelf.
12. Variation options:
13. In addition, add either 1 teaspoon lemon peel, or 1 teaspoon cinnamon, or 1 teaspoon cardamom, or 1/2 teaspoon mace to the dough.