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!

Choc-Mint Sandwiches

I was inspired by the mint slice cake to attempt something else minty and chocolatey, and also transportable. I adapted my favourite gingerbread recipe to make it chocolate (and not gingery at all), and then added some fun fillings to make a really tasty combination.

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For the Biscuits
1/4 Cup Golden Syrup
200g Butter, split into two 100g lots
1/2 Cup Brown Sugar
1 Egg
2 Cups Flour
1/4 Cup Self-Raising Flour
1 Teaspoon Bicarb Soda
1/4 Cup Cocoa

For the filling
1 Cup Icing Sugar
70g Butter
1 tsp Peppermint Essence
150g Dark Chocolate

Directions

1. Preheat oven to 180C
2. Cream 100g butter and sugar
3. Mix the egg into the sugar and butter
4. Add the dry ingredients and mix well
5. Melt the Chocolate and second lot of butter together, mix into the rest of the ingredients.
6. Take the mixture out of the bowl, and knead it lightly.
7. Roll it out quite thin, and cut out an even number of circular biscuits. Place them on lined/greased baking trays
8. Cook for approximately 15 minutes.
9. Leave to cool in trays for around 15 minutes, then remove from tray.
10. Beat the icing sugar, butter for the icing, and the peppermint essence together to form a thick icing.
11. Melt the chocolate, and spread a thin layer on the underside of each biscuit.
12. Place a small dollop of mint icing on top of a layer of chocolate,

and then sandwich another biscuit on top, squashing together to spread the mint icing out.

13. Leave to set.
14. Eat.