Ginger Nut Cookies
15 Minutes prep, 12 Minutes cook
Serves 24
Ingredients
70g walnuts
115g The Pantry self raising flour
115g The Pantry plain flour
200g soft brown sugar
100ml rapeseed oil
20ml Grandessa honey
1 free-range egg, beaten
1 tsp of Stonemill ground ginger
1 tsp Stonemill cinnamon
Method
Preheat the oven to 180°C/Fan 160°C /Gas 4.
Chop the walnuts into small pieces. In a bowl, combine the sugar, beaten egg, honey and oil, then add the flour, 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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