Delicious, simple and easy to share. A classic dessert.

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • British
    • Vegetarian

    Ginger Nut Cookies

    Recipe Information

    Ingredients
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    70g Walnuts

    115g The Pantry Self Raising flour

    115g The Pantry Plain Flour

    200g Soft Brown Sugar

    100ml Solesta Mild Olive Oil

    20ml Grandessa Honey

    1 Large Egg, beaten

    1 flat tsp Stonemill Ground Ginger

    1 flat tsp Stonemill Cinnamon

    1 heaped teaspoon of Stonemills ground ginger

    Method

    Pre-heat the oven to 180°C/350°F/Gas Mark 4.

    Roughly chop the ginger into small pieces.

    Chop the walnuts into small pieces. In a bowl, combine the sugar, beaten egg, honey and oil, then add the flour, ground ginger, walnuts and spices and mix well.

    Divide the mixture into 24 pieces, shape into a round and flatten slightly.

    Place on greased baking trays, with room between to spread.

    Bake for about 12 minutes until golden brown – transfer from the baking sheets onto a baking rack to cool.

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