Delicious, simple and easy to share. A classic dessert.
Ginger Nut Cookies
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
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.