In one of my first posts I mentioned that I would try my ginger nuts recipe with cinnamon instead of ginger. The idea was to imitate Bastogne cookies…I did and they were actually pretty close, taste-wise that is.
I changed a few things in the recipe: less cinnamon than ginger and dark brown sugar instead of light brown.
125 g (4 oz) butter
125 g (4 oz) soft dark brown sugar or ‘donkerbruine basterdsuiker’
1 tbs golden syrup, corn syrup or â€˜schenkstroopâ€™
150 g (5 oz) all-purpose flour
1 ts baking soda
1 ts cinnamon
Put butter, sugar and syrup in a saucepan. Heat over low heat, stirring occasionally until the mixture is homogeneous. Let the mixture cool down (doesnâ€™t have to be completely cold).
Line two baking sheets with baking paper (if your using non-stick baking sheets you don’t need the paper and also don’t need to grease them). Heat the oven to 170ÂºC (325ÂºF). Sift the flour together with the baking soda and cinnamon.
Beat the flour mixture together with the sugar-butter mixture until well blended. Roll walnut-sized balls, place them on the baking sheets and flatten them slightly. Be careful to allow space for spreading! Bake for 15-20 minutes or until golden brown.
Allow to cool on the sheets for 5 minutes, then remove with a palette knife and allow to cool on a wire rack.
1 cookie – 95 kcal
100 g – 470 kcal
carbohydrate 58 g – protein 4 g – fat 25 (saturated 15 g) – fibre 1 g