Gingernut biscuits by Paul Hollywood

about 40
Cooking time:
15 mins

As a child, I got one of my wobbly teeth stuck in a gingernut biscuit. Strange but true


Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.
57 Kcal per biscuit0.3g0.0g0.1g12.6g6.4g0.2g


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.

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