Gingernuts Food

HARD GINGER NUT BISCUITS

Steps:

• Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper.
• Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan.
• Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined.
• Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets.
• Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.

TOOTH-SPLITTING GINGERNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, mix together the butter, sugar, egg, and molasses until smooth. Combine the flour and ginger; stir into the molasses mixture until well blended. Drop large teaspoonfuls of dough about 3 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes on the top shelf of your oven. Reduce the oven temperature to 280 degrees F (137 degrees C). Allow the cookies to cool, then return them to a warm oven for 10 more minutes to dry out and become crispy.

GINGERNUTS

Steps:

• In a medium to large size pot slowly melt the first four ingredients (butter, sugar, golden syrup and milk) stirring constantly until all are blended together. Don't worry about dissolving every last bit of sugar.
• Remove from heat and then add baking soda and stir until dissolved. Leave to cool for 5 minutes.
• Preheat oven to 150°C.
• Sift in the flour and ginger and mix well. The mixture will be quite loose.
• Roll into small balls and put onto a baking tray. Flatten with the heel of the hand, allowing room for spreading.
• Bake in a slow oven, 150C - 13-15 minutes. I bake these on the rack above the middle of the oven. Simply because my oven tends to be a bit hot on the bottom.

GINGERNUT BISCUITS

Steps:

• Preheat oven to 180°C Line biscuit trays with baking paper.
• Sift flour into large bowl with remaining dry ingredients, add sugar and cubed butter. Using fingertips, rub butter into flour until mixture resembles fine breadcrumbs.
• Place boiling water in a small jug, add golden syrup and stir until dissolved. Add to flour mixture and mix to a soft dough.
• Roll 2 tablespoonfuls of mixture into balls. Place on prepared trays and flatten with a fork. Bake 15 minutes. Cool on tray for 10 minutes before transferring to a wire rack.

GINGERNUT BISCUITS

Steps:

• Pre heat oven to 350°F (180°C).
• Cream the butter and the sugar.
• Add the golden syrup and the dry ingredients.
• Mix everything together and roll into little balls. Put onto a greased baking tray, pressing the balls down very slightly with a fork.
• Bake at 350°F and 180°C for 15 minutes.
• Cool on a wire rack and keep in an airtight container once cold.

GINGERNUTS

Steps:

• Preheat the oven to 190°C/ 170 (fan) °C/ gas 5 and grease several baking sheets.
• Sift together the flour, sugar, ginger and bicarbonate of soda with a pinch of salt.
• Over a low heat, melt together the butter and syrup, then pour over the flour mixture. Add the egg and orange rind and mix thoroughly into a dough.
• With your hands, shape the dough into around 30 individual, even-sized balls.
• Slightly flatten each ball before placing (spaced well apart) onto the baking sheets and baking for 15-20 minutes.

GINGERNUT BISCUITS

Steps:

• Preheat oven to 190C/fan 170C/gas 5. Grease two baking sheets.
• Melt butter, sugar and golden syrup in a pan until melted and the sugar has dissolved. Leave to cool slightly.
• Sift flour and ground ginger into sugar mixture and stir well.
• Using wetted hands make walnut sized balls of the mixture and arrange well spaced out onto the baking sheets. Flatten slightly then bake in the centre of the oven for 15-20 minutes.
• Remove from the oven and transfer to a waire rack to cool completely.

CRUNCHY GINGER SNAPS (SIMILAR TO ARNOTTS GINGERNUT)

Steps:

• Preheat oven to 180C (350 F) or 170C if using gas or fan forced oven.
• Cream the first three ingredients in a bowl.
• In another bowl, combine the last four ingredients.
• Mix together til combined, but don't overmix.
• Bake teaspoonfuls on a greased tray for 10 mins, or until the entire biscuit is golden brown. If you only cook til it has golden edges you will get a chewy biscuit. It needs to be the same deep golden brown over the whole biscuit.
• Cool for a couple of minutes on the tray, and then lift to a rack. Store when totally cool in an airtight container.