There are countless variations of these iconic spice cookies in Australia, where they're known as ginger nuts. Martha's version calls for a trifecta of ginger -- dried, fresh, and crystallized.
Category: not set
Cuisine: not set
2 1/2 cups unbleached all-purpose flour
2 teaspoons ground ginger
1 teaspoon freshly ground pepper
1 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 tablespoon grated peeled ginger
2 large eggs room temperature
1/4 cup golden syrup such as Lyle's
1/4 cup chopped crystallized ginger
1/4 cup fine sanding sugar
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