Ginger Nuts

I donot know why these biscuits are called Ginger Nuts - they donot have any nuts in them. Well, what ever the reasons I love them with a cup of hot tea and the lingering taste of ginger refreshes me like nothing else. I chanced upon this recipe in a book I bought from the library- Beautiful Baking by Jane Asher. I have been thinking of baking them for a while now.

Today when I decided to bake them, I realised that I was short in AP flour so I added about 1/4 cup of whole wheat flour that I use for chapatis. However the taste was good. As I am writing this I have already gobbled 4 of these biscuits. Its irressistable to restrain from having something freshly baked.
Sending this off to Champa's Bake - Off and Baking from Book-Cookies.
Coming back to the recipe, you will need:
1 cup AP flour ( I used 3/4 cup AP Flour + 1/4 cup wheat flour).
1 tsp baking powder.
3 tbsp butter.
2 generous tbsp golden syrup.
3 tbsp dark soft brown sugar.
3/4 tsp cinnamon.
1 1/2 tsp ground ginger.

Makes 14 biscuits.

Process:

Preheat the oven to 180 C and grease a large baking tray.
Combine the flours, baking powder and spices and mix well. In a small saucepan, melt together the butter, syrup and sugar stirring. Make a well in the centre of the flour mixture and pour the wet mixture stirring well with a wooden spoon until it comes together as a dough.
Divide the dough into 14 balls and place on the tray and flatten each very lightly with your finger as they will spread while baking.
Bake for 8-10 minutes until starting to brown, then remove from the oven and allow to cool for a couple of minutes before transferring to a cooling rack.

When completely cooled store it in an air tight container.
Enjoy these crisp, spicy goodies with a cup of hot tea!