One of my favorite baking flavors is ginger, and generally goes down really well with the rest of the family.
There are a couple of favourite ginger recipes for sharing:
The first is a recipe that comes via the Listener and Lois Daish – a ginger crunch from a Takaka Cafe which has an amazing oaty base – always delicious!
Takaka ginger crunch – Recipes – Bite.
The second is a recipe from my friend Clare, an old family recipe passed down to her – these ginger nuts are amazing, always crunchy and with the real crackle top you see in bought gingenuts. Incredibly, because they are not flattened they form a perfect circle when they are baked.
Ewington Gingernuts
122g butter
226 g sugar
1 tbsp golden syrup
1 egg
226 g flour
1 tsp baking powder
½ tsp baking soda
3 tsp ginger
2 tsp mixed spice
Melt butter, sugar and golden syrup in microwave for 1 minute.
Mix in egg, then dry ingredients. Leave mixture in fridge for 30 minutes to harden.
Roll 1 tsp balls – these will expand a lot on the tray – bake at 160C for 15 minutes.
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