Gingernuts

Gingernut biscuits are an old New Zealand favourite. They're very hard and I recommend dipping them in coffee or tea to soften them before eating, if you value your teeth! This recipe was handed down from my Mum, and the resulting biscuits are remarkably similar to the commercial ones. The special trick is to turn them over part way through the cooking process so they end up really flat.

100 g butter
1 tbsp golden syrup
1 cup sugar
1 egg
200 g flour
3 tsp ground ginger
1 tsp baking soda

Preheat oven to 180 degrees Celsius. Melt butter in microwave or saucepan. Stir in the golden syrup. Remove from heat, add sugar and beaten egg. Beat with wooden spoon. Mix dry ingredients in bowl and add melted mixture. Line a baking tray with non-stick baking paper. Shape cool mixture into balls, space well on tray.  Bake for ten minutes then turn each biscuit over with a spatula and cook another three minutes. Cool on wire rack and store in an airtight container.

The 'bought' ones! More details at www.griffins.co.nz/by-name/gingernuts.