These are one of Paddington’s favourites:-) They’re really simple—and if it weren’t for the lack of uniformity in shape, you wouldn’t be able to tell them apart from the packet ones we know and love:-)

Ginger Nut Biscuits from The West Australian, Extra Liftout : Saturday November 29, 2003
60 grams butter
1 ½ cups sugar
1 egg
¼ cup treacle
⅓ cup golden syrup
2 cups flour (I made these with wholemeal flour today… they were fine, a few flecks on the surface, but they worked just as well)
1 teaspoon baking powder
1 tablespoon ginger, ground

Combine butter with caster sugar.
Mix in egg, treacle and golden syrup.
Sift together flour, baking powder and ground ginger.
Mix this through the butter mixture until well combined.
Place neatly heaped teaspoonfuls of mixture on a tray lined with baking paper, leaving plenty of room for them to expand. Press down a bit with the floured back of a wooden spoon.
Bake in a 200°C oven for about 12 minutes or until they are well browned.
Leave them to cool on a tray and store in an airtight container.

Notes:
If you prefer them to be soft, store in an airtight container before they are fully cooled. If you prefer your ginger-nuts hard, make sure that they are completely cool before storing.

(I’ll add a picture when I connect the camera tomorrow.)