Ginger nuts

My childhood memories of Grandma’s kitchen always include the taste of her homemade ginger nut biscuits. Fresh out of the oven, the heady aroma from the spices would permeate her small home and we never waited for them to cool too long before sneaking one or two from the wire racks on the bench.

Make up a batch of these and you’ll possibly do the same. Keep them simple without adding the butterscotch filling and they’re still irresistible.

ginger nuts with butterscotch cream

300g plain flour

1 ½ (one and a half) tsp bicarb soda

2 tsp cinnamon

2 tsp ginger

1 tsp allspice

125g unsalted butter, room temp

220g caster sugar

1 egg

¼ (quarter) cup treacle

½ (half) cup raw sugar

butterscotch cream:

300g caster sugar

150g thickened cream (35% fat)

200g unsalted butter, at room temperature

Preheat oven to 180C.

Sift flour, bicarb soda and spices together.

Cream butter and caster sugar in an electric mixer until light and fluffy.

Add egg and treacle and mix well.

Add flour mixture and mix well to combine.

Roll into small balls and roll in raw sugar.

Place on lined oven trays and flatten slightly. Allow room to spread.

Bake for 10 minutes, until crisp.

Remove from oven and cool on trays for a few minutes before lifting onto wire racks to cool.

To make the butterscotch cream filling, melt sugar in large heavy based frypan, stirring with a wooden spoon. Remove from heat, add cream and stir until combined. Set aside to cool.

Place butter in an electric mixer with a whisk attachment and whisk until light and fluffy. Add cooled caramel and continue to whisk until combined.

Sandwich biscuits together with butterscotch cream.

Makes 20 large filled biscuits.