You can't beat the satisfaction of successfully timing the gingernut dunk in your cup of tea!

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 45mins Servings: Makes 24
  • 125g butter, softened

    ¼ cup brown sugar

    3 Tbsp golden syrup

    1 tsp Edmonds baking soda

    1 Tbsp boiling water

    2 cups Edmonds standard flour

    pinch of salt

    3 tsp ground ginger

  • 1. Preheat the oven to 180˚C. Line a baking tray with baking paper.

  • 2. Cream the butter, sugar and golden syrup until light and fluffy.

  • 3. Dissolve the baking soda in the boiling water and add to the creamed mixture. Sift the flour, salt and ginger together and add to the creamed mixture, mixing well.

  • 4. Roll tablespoonfuls of the mixture into balls, place on the prepared tray and flatten with a floured fork.

  • 5. Bake for 20–30 minutes or until golden. Leave on the tray for 1–2 minutes then place on a wire rack to cool.

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