Gingernut dunkers

Sugar and spice and all things nice - make these ginger biscuits from 'The Cook and Baker'

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Gingernut dunkers

There are people who consider dunking declasse, rude even. Pity them! The ultimate dunker is a classic biscuit with an incredible robust, sweet and spicy flavour.

Makes 24โ€“30

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients:

300g (10ยฝ oz/2 cups) plain (all-purpose) flour

3 tsp ground ginger

1 tsp mixed spice

ยผ tsp bicarbonate of soda (baking soda)

ยผ tsp salt

150g (5ยฝ oz) butter, at room temperature

27g (9ยพ oz/1ยผ cups) caster (superfine) sugar

1 egg, at room temperature

350g (12oz/1 cup) golden syrup (light treacle)

100g (3ยฝ oz) demerara or raw sugar, for rolling

Method:

1. Preheat the oven to 180ยฐC (350ยฐF). Line two baking trays with baking paper. Sift together the flour, ginger, mixed spice, bicarbonate of soda and salt.

2. Use an electric mixer fitted with a paddle attachment to beat the butter and caster sugar until pale and creamy. Add the egg and golden syrup, and mix until well combined. Add the sifted dry ingredients and mix until just incorporated.

3. Roll into walnut-sized balls, coat in the demerara sugar, and place on the prepared baking trays. Flatten with the back of a fork, leaving a 2-3 cm (ยพ-1ยผ inch) gap between each to allow for spreading. Bake for 15 minutes or until the biscuits are firm. Leave to cool and firm up on the trays.

Note: These biscuits can be stored in an airtight container for up to 1 week.

The Cook and Baker by Cherie Bevan and Tass Tauroa (Murdoch Books, ยฃ20). Photography by Chris Chen

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