Gingernuts are a favourite in our house and I am always up for trying different recipes to get the perfect gingery crunch. This one has been adapted from @kitchenoftreats (I used brown rice syrup instead of golden syrup). The 9-year-old declared "this is the best gingernut you've ever made"! The recipe makes quite a lot of dough it's a good idea to keep some in the freezer to make later at your convenience.

Makes 30+

3/4 c brown sugar

1/2 c brown rice syrup (or golden syrup or maple)

1/2 c neutral vegetable oil

1 egg

2 c flour (I used spelt, you can use gluten free)

2 tsp baking soda

5 tsp ground ginger

2 tsp cinnamon

pinch salt

1/2 c granulated sugar for rolling

Preheat oven to 190C. Line 2 baking trays with baking paper.

In a bowl whisk together the sugar, syrup, oil and egg. Sift in the flour, baking soda, spices and salt and mix to make a dough. If the dough is too soft and sticky add a bit more flour. I chilled mine in the fridge for half an hour to firm up.

Put sugar in a small bowl. Roll tablespoons of dough into a ball and roll in the sugar. Place on baking trays 5 cm apart. You don't need to flatten as they spread quite a lot. I used around 25 g of dough per cookie and they spread to about 8 cm wide and 5 mm thick. 

Bake for 9-11 minutes, rotating trays halfway. The cookies should still be soft to touch. They will harden as they cool. Leave on the trays to cool then store in an airtight container.

I also made a batch using teaspoons of dough, which made 5 cm wide cookies and only took 7 minutes to cook. Some of these were sandwiched with leftover ganache and some with leftover cream cheese icing so you can experiment with any filling flavours you like.