11 aug

Gingernuts

Yass Branch

MAKES 60

250 g (1 cup) butter, softened

220 g (1 cup) caster sugar

350 g (1 cup) treacle

750 g (5 cups) plain flour

1½ tablespoons ground ginger

1 teaspoon bicarbonate of soda

125 ml (½ cup) milk

Preheat oven to 180°C. Line two baking trays with baking paper.

Using an electric beater, beat the butter and sugar in a bowl until light and creamy. Add the treacle and beat to mix well. Sift the flour and ginger into a bowl. Dissolve the soda in the milk in a cup. Stir the flour and milk mixtures into the butter mixture, then stir to form a dough.

Turn the dough out onto a lightly floured surface and roll out to 5 mm thickness. Using a 4 cm round pastry cutter, cut rounds from the dough and place on the trays. Re-roll scraps and cut out more rounds.

Bake for 10–12 minutes, or until crisp. Transfer to a wire rack to cool.