Gingerbread nuts



Additional historical information
According to Law's Grocer's Manual, the best ginger came from China: 'Whole white ginger is usually of a superior quality, prepared from the best and soundest roots by scraping off the outer dark-coloured part and then carefully drying without scalding.'

The recipes given here would also be suitable for making gingerbread men. Traditionally these had currant eyes and buttons. Eliza Acton, in her Modern Cookery for Private Families, 1845, suggested the addition of lemon zest or candied peel.
Modern Recipe
 Gingernuts

100g self raising flour
2.5ml spoon bicarbonate of soda
2x5ml spoons ground ginger
2x5ml spoons caster sugar
50g butter
75g golden syrup

Sift together the flour, bicarbonate of soda, ginger and sugar.

Melt the butter and stir in the syrup. Stir these into the dry ingredients and mix well.

Roll the dough into small balls, place well apart on a greased baking tray and flatten slightly.

Bake in a moderately hot oven 190°C, 375°F, Gas Mark 5 for about 15 minutes.

Cool for a few minutes before lifting carefully from the baking tray. Finish cooling on a wire rack and then store in an airtight tin.

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