These biscuits are full of happy memories, healthy pursuits and shared afternoon teas. During the latter half of the 1970s my sister Anne-Louise and I were members of the Hawkes Bay Presbyterian Harriers. She was by far the superior sports sibling, while I was happy to amble along, chatting with my friend Raewyn Harrington on the road runs and cross country courses during the winter months.
Along with harriers, we were also members of the Napier Athletics Club during the summer. In this I was a bit more competitive, particularly in the hurdles and long jump. It was at athletics that Michelle Reay and I first got to know each other.
But back to the gingernuts. After our harrier runs there was always a shared afternoon tea that comprised of cheese and onion scones, sandwiches, assorted purchased cakes and cookies….and these gingernut cookies.
The provider of these cookies were Karen Smart and her sister whose name escapes me. I begged them for the recipe and have treasured it since. Today my granddaughter Lilly made them for me.
- 1 Cup Golden Syrup
- 250gms Butter
- 1 Cup Sugar
- 3 Cups Flour
- 1 Tablespoon Ground Ginger
- 1 teaspoon Baking Powder
- Heat Golden Syrup, Butter and Sugar until melted.
- Add dry ingredients and mix well
- Roll into balls and flatten on a tray.
- Bake 180’C for 12-15 minutes
This recipes makes quite a few biscuits and they freeze well for lunch boxes.