GINGERNUTS
These are a flavourful biscuits (cookies) with a crunch that doesn't break your teeth. One of my clients gave me this old family recipe.
Provided by Lizzie in NZ
Categories Dessert
Time 45m
Yield 21 Cookies
Number Of Ingredients 7
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.
GINGER NUTS
Ginger nut biscuits, just like momma used to buy! Tastes and looks like the packet version, but obviously better because you can be smug with the knowledge you baked them yourself. Oh and it makes the house smell good. Recipe is from The Bhutan Cookbook put together by the VSO/VSA.
Provided by Efimia
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Melt the butter, sugar and golden syrup over a low heat.
- Remove from the heat and allow to cool slightly.
- Add beaten egg and dry ingredients.
- Mix well and leave in a cool place to harden.
- Roll into small balls and place on a greased baking tray (they will expand so place accordingly).
- Press down a little with the back of a fork.
- Bake for 10-15 minutes in a moderate oven, around 180c.
Nutrition Facts : Calories 45.2, Fat 1.8, SaturatedFat 1.1, Cholesterol 8, Sodium 36, Carbohydrate 6.8, Fiber 0.1, Sugar 3.4, Protein 0.6
GINGERNUTS
Delicious ginger biscuits with a bit of crunch.
Provided by karlamarie
Time 35m
Yield Makes Biscuits
Number Of Ingredients 0
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.
GINGERED NUTS
Add a little spice and heat to store-bought nuts with this recipe for an easy holiday appetizer, which combines mixed nuts with candied ginger and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine nuts, candied ginger, cayenne pepper, salt, pepper, and sesame seeds. In a small saucepan, combine sugar and water over medium-high. Bring to a boil and cook, stirring occasionally, until sugar dissolves, 3 minutes.
- Pour sugar syrup over nut mixture and toss well to combine. Arrange in a single layer on a parchment-lined rimmed baking sheet. Bake until nuts are golden, 15 to 20 minutes, stirring occasionally. Let cool completely on sheet on a wire rack before breaking into bite-size pieces.
Nutrition Facts : Calories 200 g, Fat 14 g, Fiber 2 g, Protein 7 g
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