Kath’s gingernut biscuits

This biscuit recipe originally came from Kath’s Scottish grandmother, who in 1891 travelled from Lorne to Geelong in a horse and buggy to sign the Women’s Suffrage Petition for women to vote.

Learn more about Kath's story and find more recipes from #TheBiscuitTin on Seniors Online.

Makes 16 biscuits.

Ingredients

• 100 grams self-raising flour
• 1 tsp bicarbonate of soda
• 2 tsp ground ginger
• 40 grams caster sugar
• 50 grams melted butter or vegan margarine
• 2 tbsp golden syrup

Method

1. Pre-heat oven to 180°C.
2. Line a couple of trays with non-stick baking paper.
3. Sieve the flour, bicarbonate of soda and ginger into a big bowl and then stir in the sugar.
4. Mix the golden syrup and melted butter into the dry ingredients until the mixture comes together to form a soft dough. Put in fridge for about one hour.
5. Cut the dough in half and cut each half into eight portions.
6. Roll each portion into a ball and place well-spaced out on the trays. Gently flatten each ball slightly with your thumb.
7. Bake for 10–12 minutes until golden and they get that cracked texture on top.
8. Leave to firm up on the trays for 10 minutes, then dunk away with friends!

Recipe tips

• You may need to turn oven down to 150˚C after 6–8 minutes. Can make a bit smaller or flatten out more before cooking. Can sandwich together with icing or jam, especially if overcooked.

This recipe was provided by Kath Jones and was originally published in Recipes for Respect, available on the Whitehorse City Council website.