Ginger nuts are a British cookie/biscuit that are made with golden syrup, a thick, sweet liquid that keeps them tender. Because not everyone has access to golden syrup (though if you do, I highly recommend it), I tested the recipe with other syrup-y liquids. As I was playing around with the recipe (it took 3 tries to get it right, then several more to test the various options), I realized that they didn’t *have* to be ginger cookies. Feel free to omit the ginger and flavor them with whatever you want – ½ tsp. vanilla or cinnamon, for example. Ground nutmeg and cardamom are also very good. Makes 12 cookies/biscuits

1 cup/150 g. flour
2 tsp. baking powder
1 tsp. ground ginger
3 Tbs. (45 g.) butter or oil
¼ cup (45 g.) agave nectar, golden syrup, molasses, or liquid honey
1/3 cup (70 g.) sugar
1 egg white, or 1 Tbs. flaxseed meal mixed with 2 Tbs. water

Whisk together the flour, baking powder and ginger in a small bowl, and set aside.

Warm the butter/oil and agave nectar/golden syrup/molasses/ honey in a medium bowl over a double boiler (metal bowl) or in the microwave. Whisk in the sugar, then the egg white or flaxseed meal mixture. Fold in the flour mixture with a spatula, then refrigerate 1 hour or freeze 30 minutes to firm the dough.

Preheat the oven to 325˚F/160˚C, and line a baking sheet with parchment paper or coat with cooking spray. Roll the dough into 12 walnut-sized balls, and place at least 2 inches apart on the prepared baking sheet. Bake 15 to 18 minutes, or until the biscuits/cookies are a pale golden brown. Cool 2 minutes on the baking sheet, then transfer with a spatula to a wire rack to cool completely.