Gingernut Biscuits

I love Arnott's Ginger Nut biscuits. I love them. They've been my favourites since I was a kid. So when I stumbled across this recipe, I had to give it a go. I didn't have any nutmeg, though, so I substituted that and the allspice for half a teaspoon of mixed spice.

The best thing about it is that it's super easy and super quick - no beating or cutting required. They don't taste exactly like the Arnott's biscuits, but they're pretty close!

Makes about 18

Ingredients
2/3 cup self-raising flour
1/2 tsp bicarb soda
1 tsp ground ginger
1/2 tsp mixed spice
1/3 cup brown sugar, loosely packed
50g butter, chopped
2 tbsp golden syrup
Raw sugar

Directions

1. Line a couple of baking trays with baking paper and preheat the oven to 180 degrees C. In a bowl, combine the dry ingredients (except the raw sugar). I sifted the flour, bicarb soda and spices together, then mixed in the brown sugar. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs Stir in the syrup, and then press to a dough-like consistency - use your hands if you need to!
2. Divide the dough into 18 pieces, roll each piece into a ball, and then press each ball down with your fingers on the prepared trays. Sprinkle a little raw sugar over the biscuit surfaces and press into the dough lightly with your fingers.
3. Bake for 12-15 minutes, or until golden brown. Allow to cool on the trays for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container, or eat them straight away!