After a long, hard moral tussle with myself (alright it wasn’t that long), I have decided to include my baking exploits in the Lunch box Files, because after all, they often make it into my packed lunch.So the first baking entry is going to be ginger nuts. I got the recipe from one of the most fantastic books about. It’s one of the Australian Woman’s Weekly cook books, and if you haven’t yet got one – buy one at once. They do every imaginable cookery style from baking to Japanese and quick meals. So here is a taste of what you can expect from one of their books.
115g golden syrup
75g firmly packed brown sugar
200g plain flour
¾ teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground clove
Combine the butter, sugar and syrup in a saucepan, stirring over a low heat until melted. Remove it from the heat and stir in the sifted dry ingredients.
Allow it to cool for 10 minutes (or 5 in the fridge if you’re rushing). Roll rounded teaspoons of the mixture into balls. Place about 3cm apart on a tray lined with greaseproof and flatten slightly.
Bake about 12 minutes and leave to cool on the trays.