19 Feb Ginger Nut Biscuits
These are good!
1 cup plain flour
1 tsp baking powder
1 tablespoon ground ginger
¼ tsp freshly grated nutmeg
3 tablespoons macadamia nut oil
4 tbsp brown sugar
3 tbsp golden syrup
Makes: 16-24 depending on size
Heat the oven to 180C/350F
Line 2 baking trays with baking powder
Combine the dry ingredients in a bowl and stir with whisk to combine.
Put the wet ingredients into a pyrex dish and microwave for 1 minute to dissolve the sugar and make the golden syrup runny (alternatively heat gently in a saucepan)
Add the wet ingredients to the dry ingredients and mix gently to form a soft dough.
Tear off walnut size pieces of dough, roll into a ball, and flatten slightly as you put it on the baking tray. Repeat until you have used all the dough.
Bake for 12-15 minutes
Stand for 3-4 minutes, then turn out and cool on a wire rack.
The biscuits start off soft and crisp up as they cool.
Ginger is also reported to reduce abnormal inflammation and clotting and has anticancer properties. Dried ginger apparently has more powerful anti-inflammatory and analgesic effects, so people with arthritis and other inflammatory conditions may benefit more from having it in this form.