Inverness Ginger Nuts is a traditional Scottish recipe for a classic hard and crunchy biscuit (cookie) made from a flour, oatmeal, sugar, treacle and butter dough flavoured with ginger and mixed spice. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Inverness Ginger Nuts.
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These are the classic Scottish hard and crunchy ginger biscuits darkened with the addition of treacle.
Ingredients:
225g plain flour
2 tsp ground ginger
1 tsp ground mixed spice
75g fine oatmeal
75g caster sugar
1/2 tsp bicarbonate of soda
175g treacle (molasses)
50g butter
Method:
Add the flour, ginger, mixed spice, oatmeal, sugar and bicarbonate of soda to a bowl and mix to thoroughly combine. Meanwhile add the butter and treacle to a small saucepan and heat gently until the butter has melted and the treacle is runny. Mix to combine then add into the bowl with the dry ingredients. Stir to combine then bring the mixture together as a dough.
Turn the dough onto a floured surface and roll to about 6mm thick. Prick the surface with a fork then cut 6.5cm circles with a pastry cutter. Transfer these to a greased baking tray and place in an oven pre-heated to 170°C (325°F/Gas Mark 3). Bake for about 20 minutes, or until the biscuits are firm to the touch.
Allow to cool for 10 minutes on the baking sheet then transfer to a wire rack and allow to cool completely. Store in an air-tight container.
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