Approximately 30 pieces.
Ingredients:
- 350 g flour
- A pinch of salt
- 5 tsp baking powder
- 200 g fine raw sugar or powdered sugar
- 1 tbsp ground ginger
- 1 tsp baking soda
- 115 g unsalted butter
- 85 g light syrup
- 1 large beaten egg
- Several greased baking trays
Preparation:
- Sift the flour into a bowl along with the salt, baking powder, sugar, ginger, and baking soda.
- Gently heat the butter and syrup in a small saucepan, stirring occasionally until the butter melts. Allow to cool to lukewarm and pour it over the dry ingredients.
- Add the egg and mix thoroughly.
- Roll the dough into 30 walnut-sized balls with your hands. Place them with enough space between them on the prepared baking trays and gently flatten them with your fingers.
- Bake them until golden brown in a preheated oven at 170 degrees for 15-20 minutes.
- Remove them from the oven and let them sit on the tray for a moment to firm up. Then transfer them to a wire rack to cool.
Store in an airtight container and consume within 1 week, or freeze for up to 1 month.
If you prefer slightly soft gingernuts, bake them for about 15 minutes until they are just firm; if you prefer them crispy, bake them a few minutes longer.
You will achieve the best results by using organic ingredients.