GINGER NUT BISCUITS (COOKIES)

Ginger nut biscuits…and milk!

Those tooth achingly hard childhood biscuits are finally here for the making! This is the second play around I have had with these and I have tried to glam them up a bit with some lemon oil and vanilla, but the bottom line is, they are delicious on their own, as a biscuit base for a cheese cake or roughly chopped and stirred through Cinnamon Dulce de Leche and a bucket of whipped cream, allowed to soften, (and as you will note, there is no picture of this creamy delight)…it was ugly as sin, but so divine! (DIVINE…all capitals is what it deserves!)

NEED:

250g unsalted butter, cubed

250g dark brown sugar

250g golden syrup

1 tsp ground cinnamon

1 tsp finely ground black pepper

2 tsp ground ginger

1 tsp Heilala vanilla bean paste

1/2 tsp Lemon oil

400g SR flour

1 tsp baking powder

DO:

Preheat oven to fan forced 160ºC and line 3-4 cookie trays with paper.

Place butter, sugar, golden syrup and spices into Thermomix bowl and cook for 7 min/100ºC/speed 3.

Add remaining ingredients and blend for 40 sec/speed 8.

Spread out onto Silpat mat to cool down quickly.

Make small balls, about the size of a walnut and place evenly on prepared trays. Using a piece of baking paper and your MC, press each cookie with the MC to flatten into a nice round shape. (Use the baking paper to prevent sticking the dough to the MC.)

Bake for 20 minutes or until dark brown and well cooked. Leave in turned off oven to harden…if you want to crack a tooth…the longer the better!