1 kg Demerara sugar (Brown)
10ml ground ginger
2 ml salt
15ml butter
15ml cake flour
30ml milk
375ml water
Method: Combine sugar, butter and water in a heavy bottomed saucepan and stir over low heat until the sugar has been dissolved completely and it has a. Cook until soft ball stage. Now mix the flour with the milk and add to the ginger and the salt to the liquid. Remove from heat and beat with a wooden spoon until cool. Add the nuts immediately and put spoonfuls onto a greased baking tray.
Allow to cool & set, then store in an airtight tin.
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