Australian House & Garden - - ENTERTAINING -

Makes about 24

225g (1½ cups) plain flour

1 tsp ground ginger

½ tsp ground all­spice

½ tsp ground cin­na­mon

125g salted but­ter

100g (½ cup) soft brown sugar

175g (½ cup) golden syrup

1 tsp finely grated ginger

1 tsp bi­car­bon­ate of soda

1 egg, beaten

Vanilla ice-cream, to serve Caramel sauce

220g (1 cup) caster sugar

125ml (½ cup) thick (dou­ble) cream 25g but­ter

2 tbsp or­ange juice (or bour­bon if

cater­ing for adults)

1 First, make gin­ger­nuts. Sift flour, ground ginger, all­spice and cin­na­mon into a mix­ing bowl. In a small heavy-based saucepan over low-medium heat, melt but­ter, sugar, syrup and grated ginger un­til it bub­bles; re­move from heat and sprin­kle in bi­carb of soda. Pour foamy liq­uid into dry in­gre­di­ents and stir, adding egg to bind. When dough is smooth, cool to room tem­per­a­ture.

2 Pre­heat oven to 200˚C (180˚C fan).

Line two bak­ing trays with bak­ing pa­per.

3 Take tea­spoon­fuls of dough and roll into balls; space evenly on trays. Bake each batch for 8-10 mins or un­til dark gold­en­brown. Re­move and cool on wire rack.

4 Place sugar in heavy-based saucepan over medium heat. Heat un­til melted and deep caramel in colour; pour in cream and keep stir­ring. When smooth, add but­ter and juice. Cool; pour into jar and re­frig­er­ate.

5 To serve, squish a good scoop of ice-cream on a ginger­nut and driz­zle with caramel sauce be­fore ap­ply­ing its ginger­nut lid.

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