I have always thought that the word ‘cookies’ was a relatively recent American import into Australia, yet here was Great Grandma Ethel using the word 80 years ago. You live, you learn. I’ll keep an eye out for ‘Peanut Butter’ and ’24/7′ while I’m at reading the rest of her recipes.
This was a no fuss, once only recipe that made a very crispy gingernut. I halved the recipe, remembering her penchant for large batches of ginger biscuits, and my sister’s wisdom. It still used 3 cups of flour and made 3 trays of cookies. Plenty, I think!
So here’s my version…
1/2 cup brown sugar
1/2 cup treacle
1 small egg
1 teaspoon ginger (you could easily double this if you like ginger)
a pinch of nutmeg
1/4 tsp salt
2 tsp white vinegar
1/2 tsp bicarb soda
3 cups flour
Preheat oven to 180°C (350°F). Cream the butter and sugar, then add the treacle and then the egg and beat well. Mix in the vinegar. Sift in all the dry ingredients (flour, salt, bicarb, nutmeg, ginger) and mix gently to make a dough. Roll out on a well floured board with a well floured rolling pin to about 3mm thick, and cut into biscuits.
Bake for 12 minutes. Cool on a wire rack.