Gingernut biscuits by Paul Hollywood
As a child, I got one of my wobbly teeth stuck in a gingernut biscuit. Strange but true.
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Servings
40 portions
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Serves
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Ingredients
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Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 57 per biscuit | 0.3 | 0.0 | 0.1 | 12.6 | 6.4 | 0.2 |
Method
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Step 1
Pre heat oven to 180 degrees C. Line the baking trays with grease proof paper.
Step 2
Put all the dry ingredients into a bowl. Rub in butter with finger tips until it looks like bread crumbs. Stir in the sugar then the syrup and the beaten egg.
Step 3
Bring it all together to form a smooth pastry dough. On a lightly floured surface roll out the dough to be about 8mm thick. Straight sided round cutter, cut out biscuits until all the biscuit dough is used up.
Step 4
Place on baking trays ensuring enough room is left for slight expansion of the biscuit. Chill on the baking trays for twenty minutes in fridge.
Step 5
Cook for 10-15 minutes until golden brown. Remove from tray with palette knife and place on a cooling rack.