Prep Time

15 – 20 mins

Cook Time

18 mins

Makes

24

Ingredients

100g butter
1/4 cup buttermilk or milk
1/2 cup unbleached or regular plain flour
1/2 cup wholemeal flour
1/2 teaspoon baking powder
1/2 teaspoonp bi carbonate of soda
1/3 cup [86g] firmly packed dark brown sugar or light muscovado sugar
100g Buderim Ginger Naked Ginger or Glacè Ginger
Buderim Ginger Crystallised Ginger, cut into about 5mm pieces
50g [1/4 cup] dried cranberries
50g pistachio, macadamias or unblanched almonds, roughly chopped
1 cup [40g] bran flakes

Method

  • Preheat oven to moderate [180°C].
  • Gently warm butter and milk until butter melts.
  • Combine flours, baking powder and bi carb in a medium-sized bowl and mix well.
  • Add sugar, ginger, dried fruit, nuts and bran flakes, mix well.
  • Add melted butter mixture, mix to a soft dough, mixing lightly to thoroughly combine all ingredients.
  • Divide mixture into 24 even portions, [about size of a medium walnut], form into balls and place onto a non stick baking paper lined baking tray about 6mm a part, as they will spread. Press down gently.
  • Bake in preheated oven for 15 to 18 minutes turning tray around if necessary half way through baking, until golden brown in colour.
  • Remove from oven, cool on tray on a wire rack for about 10 minutes then transfer to wire cake rack to finish cooling.

Immediately cooled, store in airtight container.

Helpful Notes

A standard Australian Metric 250ml cup & 20mL tablespoon measuring sets are used

New Zealand Metric tablespoon measure  = 15mL or 3 teaspoons

Products in this recipe

Confectionary

NAKED GINGER 200G

Confectionary

GLACÈ GINGER 125G